-CRUST-
3/4 c Grahm cracker crumbs
1/4 c Melted butter
1/2 c Finely chopped pecans
1/4 c Sugar
1/4 c Light brown sugar
FILLING
1 1/2 c Solid pumpkin
1/2 ts Nutmeg
1/2 c Light brown sugar
1 tb Cornstarch
3 pk (8-oz) cream cheese
1/2 ts Salt
1 ts Vanilla
1 1/2 ts Cinnamon
1/2 ts Ginger
2 tb Heavy cream
1 tb Bourbon
1/2 c Sugar
3 Eggs
TOPPING
2 c Sour cream
2 tb Sugar
1 tb Bourbon
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:40:17 GMT
From Gourmet Magazine a couple of years ago. I have made it numerous times
and each time it comes out fantastic. Tom Purcia attmail@tpurcia
Crust:
1. Grease a 9in Spring Form pan
2. Combine ingredents and press into pan up about quater in. on side.
Filling:
1. Preheat oven to 350
2. In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt and
brown sugar.
3. In a bowl with an electric mixer cream together the cream cheese and
sugar. Beat in cream, cornstarch, vanilla, and bourbon.
4. Combine pumpkin into cream cheese mixture.
5. Pour into crust and bake for 50 to 55 min.
6. Remove from oven and let stand 5 min.
Topping:
1. Combine all ingredents and spread over top.
2. Bake for 5 mins.
3. Remove and cool then chill thourghly.
4. Decorate top with pecan halfs.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings