-CRUST-
1 1/2 c Graham cracker crumbs
1/3 c Butter or margarine; melted
FILLING
12 oz Cream cheese; softened
5 Eggs; divided
1 1/4 c Granulated sugar; divided
1 ts Vanilla extract
1 3/4 c Solid pack pumpkin (16 oz
-can)
1/2 c Milk
1 ts Ground cinnamon
TOPPING
1 c Heavy cream; whipped
Slivered candied ginger
-(optional)
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
For crust: In medium bowl, combine graham cracker crumbs and butter. Spray
12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture
onto bottom of dish.
For filling: In food processor or mixer bowl, combine cream cheese, 2
eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour
mixture over crust. Bake in preheated 350 degree F oven for 15 minutes. In
medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk,
and cinnamon until well blended. Carefully spoon pumpkin mixture evenly
over cream cheese layer; smooth top. Return to 350 degree F oven; bake an
additional 40 to 45 minutes, or until pumpkin is set. Cool and chill.
For topping: Pipe or spoon whipped cream over top; garnish with slivered
candied ginger if desired. Cut into squares to serve. May also be served
as a frozen desert.
Nutritional information per serving, 1/12 of recipe; calories 385; protein
7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg; potassium
210mg.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings