| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Crumbs |
| 1/4 |
c |
Sugar |
| 8 |
oz |
Melted margarine |
| 625 |
g |
Cream cheese (room temperature) |
| 2/3 |
c |
Sugar |
| 4 |
|
Eggs |
| 14 |
oz |
Cooked or canned pumpkin |
| 2 1/2 |
ts |
Ginger |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/3 |
c |
Brandy |
INSTRUCTIONS
GRAHAM CRACKER CRUST
FILLING
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:40:17 GMT
Graham cracker crust: mix and press into bottom and sides 10" pie plate or
9" spring form bake at 350 for 10 min.
Filling: cream cheese and sugar, beat in eggs 1 at a time, add pumpkin,
spices and brandy mixing well. Spoon into crust and bake at 325 for 50 -
60 min. Best decorated with wiped cream and preserved ginger slices.
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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