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1 (9-inch) unbaked pie shell 1 (8 oz.) pkg. cream cheese 3/4 c. sugar, divided 1/2 tsp. vanilla 3 eggs 1 1/4 c. canned pumpkin 1 tsp. cinnamon 1/4 tsp. ginger 1/4 tsp. nutmeg 1 c. evaporated milk dash of salt Combine cream cheese, 1/4 cup sugar and vanilla. Add one egg and mix well. Spread in bottom of crust. Combine pumpkin, remaining sugar, cinnamon, ginger, nutmeg and salt. Blend in the remaining 2 slightly beaten eggs and evaporated milk. Carefully pour over cheese mixture. Bake at 425 degrees for 15 minutes. Lower oven to 350 degrees for 40 minutes or until knife inserted in middle comes out clean. Cool. Yields 6 to 8 slices. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |