| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Pies & past, Vegetables, Pumpkin | 1 | Servings | |
INGREDIENTS
| 1 | 9" pie shell | |
| 1 | "Small Sugar" pumpkin* | |
| 2 | Eggs | |
| 1/2 | c | Brown sugar |
| 8 | oz | Cream cheese |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ginger |
| 1/4 | ts | Cloves |
INSTRUCTIONS
Ogden writes: "... this recipe makes a light fluffy pie that shows off the flavor of our Small Sugar pumpkins. " *This recipe should work with other pumpkins, however. Slice pumpkin in half and place halves face down on a pie sheet in a 350 F oven. Bake 1 hour, or until knife penetrates skin easily. Remove from oven, scoop out seeds and scrape pumpkin pulp from skin - yield two cups. In a food processor, blend until smooth with the remaining ingredients, using the steel blade. Pour into pie crust and bake at 375 F for 40 minutes. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 47. Typed for you by Cathy Harned. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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