| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Graham cracker crumbs |
| 1/3 | c | Butter or margarine; melted |
| 12 | oz | Cream cheese; softened |
| 5 | Eggs; divided | |
| 1 1/4 | c | Granulated sugar; divided |
| 1 | ts | Vanilla extract |
| 1 3/4 | c | Solid pack pumpkin (16 oz can) |
| 1/2 | c | Milk |
| 1 | ts | Ground cinnamon |
| 1 | c | Heavy cream; whipped |
| Slivered candied ginger (optional) |
INSTRUCTIONS
CRUST FILLING TOPPING From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT For crust: In medium bowl, combine graham cracker crumbs and butter. Spray 12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture onto bottom of dish. For filling: In food processor or mixer bowl, combine cream cheese, 2 eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour mixture over crust. Bake in preheated 350 degree F oven for 15 minutes. In medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk, and cinnamon until well blended. Carefully spoon pumpkin mixture evenly over cream cheese layer; smooth top. Return to 350 degree F oven; bake an additional 40 to 45 minutes, or until pumpkin is set. Cool and chill. For topping: Pipe or spoon whipped cream over top; garnish with slivered candied ginger if desired. Cut into squares to serve. May also be served as a frozen desert. Nutritional information per serving, 1/12 of recipe; calories 385; protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg; potassium 210mg. 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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