| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Pie | 8 | Servings | |
INGREDIENTS
| 2 | tb | Butter; softened |
| 1/3 | c | Gingersnap crumbs |
| 4 | pk | (8-oz) cream cheese; at room temperature |
| 1 1/2 | c | Firmly packed dark brown sugar |
| 5 | Eggs | |
| 1/4 | c | All-purpose flour |
| 1 | ts | Cinnamon |
| 1 | ts | Allspice |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Salt |
| 2 | c | Pumpkin puree |
| Maple syrup and walnut halves for garnish |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Generously butter a 9 in. springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each. Sift in flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in pumpkin puree and pour into the pan. Bake at 325F for 1 1/2- 1 3/4 hr. Test center with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut havles for garnish. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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