| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Granulated sugar |
|
c |
Melted butter |
| 1/2 |
ts |
Ground cinnamon |
| 1 1/2 |
lb |
Cream cheese |
| 1 1/4 |
c |
Maple sugar |
| 1/2 |
c |
Maple syrup |
| 5 |
|
Eggs |
| 2 |
c |
Cooked pumpkin purée |
| 1 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Ginger |
| 1/4 |
ts |
Salt |
|
|
Confectioners' sugar for garnish |
INSTRUCTIONS
CRUST
FILLING
Prepare the crust by combining all ingredients and pressing into a greased
9" (23 cm) springform pan. Chill at least 1 hour.
Preheat the oven to 325 F (160 C).
Beat the cream cheese and maple sugar until very light. Add the maple
syrup. Add the eggs, one at a time and beat after each one. Add the pumpkin
and spices and pour mixture into prepared pan. Bake for 1 1/4 hours.
Cool to room temperature, refrigerate 6-8 hours before serving. Garnish by
sprinkling with confectioners' sugar, serve.
Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@AOL.COM> on Nov 18, 1997
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