| 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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