1 9″ pie shell 8 oz Cream cheese
1 “Small Sugar” pumpkin* 1/2 ts Cinnamon
2 Eggs 1/4 ts Ginger
1/2 c Brown sugar 1/4 ts Cloves
*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.
Yields
1 servings