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