Okay, I have a silly question to ask about the pumpkin purée is this from the can? Or is it fresh pumpkin?
Teresa MullenSent from my iPhone On Sep 4, 2013, at 9:29 PM, "Shannon Hannah" <[email protected]> wrote: > Pumpkin Cheesecake Pie > > 2 (8 ounce) packages cream cheese, softened > 1/2 cup white sugar > 1/2 teaspoon vanilla extract > 2 eggs > 1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer) > 1/2 cup pumpkin puree > 1/2 teaspoon ground cinnamon > 1 pinch ground cloves > 1 pinch ground nutmeg > 1/2 cup frozen whipped topping, thawed > Directions: > > Preheat oven to 325 degrees F (165 degrees C). > In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. > Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of > crust; set aside. > Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir > gently until well blended. Carefully spread over the batter in the crust. > Bake in preheated oven for 35 to 40 minutes, or until center is almost set. > Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped > topping before serving. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
