| 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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