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16 oz Soft Cream Cheese 1/2 ts Cinnamon
3/4 c Sugar 1/2 ts Ginger
2 ea Eggs 1 ea 9″ Graham cracker pie crust
16 oz Can Pumpkin 1 ea Egg yolk
Mix 2-8oz. Soft cream cheese, 3/4 C. sugar & 2 eggs, beat till
smooth. Add 16 oz. C. pumpkin, 1/2 t. Ginger & 1 1/2 t. cinnamon.
Brush the pie crust with egg yolk & bake 350F for 5 minutes. Pour
combined ingriedients in pie crust & bake 350F 40-50 minutes. Cool &
put in Refrigerator for a few hours to firm. (The reason for the 5
minute bake on the pie crust is so it won’t get soggy)..
Yields
6 servings
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