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8 oz. pkg. Philadelphia brand cream cheese 1/4 c. sugar 1/2 tsp. vanilla 1 egg 1 (9-inch) unbaked pastry shell 1 1/4 c. canned pumpkin 1/2 c. sugar 1 tsp. ginger 1/4 tsp. nutmeg dash of salt 1 c. evaporated milk 2 eggs, slightly beaten Combine, softened cream cheese, sugar and vanilla, mixing until well blended. Add egg; mix well. Spread onto bottom of pastry shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 1 hour and 5 minutes. Cool. Brush with maple syrup and garnish with nuts, if desired. 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. |