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Pumpkin Pie #4

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Pies/pastry Pumpkin Vegetables


  • 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. Typed for you by Cathy Harned.
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From Gemini's MASSIVE MealMaster collection at