| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 8 | Servings | |
INGREDIENTS
| 1 | (9-inch) unbaked pie shell | |
| 1 | pk | (8-oz) cream cheese |
| 1/4 | c | Sugar |
| 1/2 | ts | Vanilla |
| 1 | Egg | |
| 1 1/4 | c | Pumpkin; mashed |
| 1/2 | c | Sugar |
| 1 1/4 | ts | Cinnamon |
| 1/4 | ts | Each: ginger; nutmeg & ground cloves |
| 1 | ds | Salt |
| 2 | Eggs; slightly beaten | |
| 1 | c | Evaporated milk |
INSTRUCTIONS
CREAM CHEESE FILLING PUMPKIN FILLING Combine cream cheese, sugar & vanilla. Add egg, mix well & spread on bottom of pie shell. Combine pumpkin, sugar & spices. Mix well. Blend in eggs & milk. Carefully pour over cheese mixture. Bake at 350 for 65-70 minutes or until done. Cool before serving. MRS WILLIAM (BARBARA) HARMAN From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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