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
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.
Yields
1 Servings