| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 10 | Servings | |
INGREDIENTS
| 1/3 | c | Margarine |
| 1/3 | c | Sugar |
| 1 | Egg | |
| 1 1/4 | c | Flour |
| 2 | pk | (8-oz) cream cheese |
| 3/4 | c | Sugar |
| 2 | c | Fresh or canned pumpkin (I like fresh) |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1 | ds | Salt |
| 2 | Eggs |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Cream margarine, sugar until light and fluffy. Blend in egg. Add flour and mix well. Press dough on bottom & 2" high on sides of 9" springform pan or a high sided cake pan. Bake at 400F for 5 min. Reduce temperature to 350F. Combine softened cream cheese and sugar, mixing at medium speed on electric mixer till well blended. Blend in pumpkin, spices and salt. Mix well. Add eggs, one at a time, mixing well after each addition. Pour mixture into pastry lined pan; smooth surface to edge of crust. Bake at 350F for 50 min. Take knife and loosen cake from rim of pan. Cool before removing from pan. Chill. Garnish with whipped cream just before serving if desired. 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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