| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 1 |
tb |
Sugar |
| 2 |
tb |
Melted butter or margarine |
| 3 |
pk |
(8-oz) cream cheese at room temperature |
| 1 |
c |
Sugar |
| 1 |
|
Cp sour cream |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Pumpkin pie spice |
| 6 |
|
Eggs |
| 1 |
c |
Canned or freshly cooked and drained pumpkin |
| 1 |
qt |
Water |
| 1 |
pk |
(12-oz) cranberries |
| 1 |
c |
Sugar |
| 1 |
ts |
Lemon juice |
| 1/4 |
c |
Amaretto or Grand Marnier |
INSTRUCTIONS
CRUST
FILLING
CRANBERRY SAUCE
CRUST: Combine, mix well, and spread evenly in a 9-inch pie pan.
FILLING: Combine cream cheese and sugar in a large bowl. Beat 1 minute at
medium speed until light and creamy. Add sour cream. Mix 1 minute. Add
vanilla and pumpkin pie spice. Mix 1 minute. Add eggs. Mix 1 minute. Add
pumpkin. Mix **2** minutes. Pour into prepared pie crust.
Bake at 375 degrees for 45 minutes, until firm. Chill overnight, and serve
with Cranberry Sauce.
Posted to JEWISH-FOOD digest V96 #56
Date: Mon, 21 Oct 1996 12:01:46 PST
From: magwrit1@juno.com (Michelle Young)
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”