Cook Time: 45 minutes
Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 eggs
- 1 cup pumpkin purée*, or canned pumpkin
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 unbaked pastry shell, unbaked
Preparation:
In a mixing bowl, combine cream cheese, brown sugar, cinnamon, nutmeg, ginger, and salt; beat well. Beat in eggs, one at a time, beating well after each. Stir in the pumpkin, milk, and vanilla. Pour into the unbaked pastry shell. Bake at 375° for 45 minutes, or until a knife inserted in center comes out clean. Chill before serving. Serve with whipped cream and a grating of fresh nutmeg, if desired.*To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.
More Pumpkin Pie Recipes
Blender Microwave Pumpkin Pie
Pumpkin Cheesecake Pie
Pumpkin Pie I
Pumpkin Bars with Cream Cheese
Pumpkin Pie Recipe II
Polka Dot Pumpkin Pie
Pumpkin Cheesecake Pie
Pumpkin Pie with Pecans
Impossible Pumpkin Pie
Pumpkin Pie Spice Mix
Fresh Pumpkin Pie
Pumpkin Recipes
Pumpkin Pies
Cookie Recipes
Brownies and Bars
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