| 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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