Ingrients & Directions
16 oz Soft Cream Cheese
3/4 c Sugar
2 Eggs
16 oz Can Pumpkin
1/2 ts Cinnamon
1/2 ts Ginger
1 9″ Graham cracker pie crust
1 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