This International dessert features ” pie shell, “Small Sugar” pumpkin*, Eggs, Brown sugar, Cream cheese. It delivers rich, cheesy flavor, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Pumpkin Pie I
Description
This International dessert features " pie shell, "Small Sugar" pumpkin*, Eggs, Brown sugar, Cream cheese. It delivers rich, cheesy flavor, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Ogden writes: " this recipe makes a light fluffy pie that shows off the flavor of our Small Sugar pumpkins.
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" *This recipe should work with other pumpkins, however.
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Slice pumpkin in half and place halves face down on a pie sheet in a 350 F (177&# 194;°C) oven.
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Bake 1 hour, or until knife penetrates skin easily.
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Remove from oven, scoop out seeds and scrape pumpkin pulp from skin - yield two cups.
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In a food processor, blend until smooth with the remaining ingredients, using the steel blade.
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Pour into pie crust and bake at 375 F (191ðC) for 40 minutes.
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Recipe developed by Ellen Ogden.
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In "The Cook's Garden" catalog, Vol.
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, No.
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Spring 1992.
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Pg.
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Typed for you
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 962.8kcal
- % Daily Value *
- Total Fat 77.0g119%
- Saturated Fat 44.3g222%
- Cholesterol 267.2mg90%
- Sodium 780.6mg33%
- Total Carbohydrate 52.8g18%
- Dietary Fiber 1.0g4%
- Sugars 34.2g
- Protein 16.8g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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