| 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.
A Message from our Provider:
“God Answers Knee Mail”