Pumpkin pie filling recipe Cooking method
Pumpkin pie recipe with cream cheese, brown sugar, cinnamon and other
spices.
INGREDIENTS:
1 package (8 ounces) cream cheese, softened
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 eggs
1 cup pumpkin purée*, or canned pumpkin
1 cup milk
1 teaspoon vanilla extract
1 unbaked pastry shell, unbaked
In a mixing bowl, combine cream cheese, brown sugar, cinnamon, nutmeg,
ginger, and salt; beat well. Beat in eggs, one at a time, beating
well after each. Stir in the pumpkin, milk, and vanilla. Pour into
the unbaked pastry shell. Bake at 375° for 45 minutes, or until a
knife inserted in center comes out clean. Chill before serving. Serve
with whipped cream and a grating of fresh nutmeg, if desired.
*To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds
and membranes. Place on a greased baking sheet, cut side down, and
bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove
pulp and place in blender or processor. Purée or process until smooth.
Place in a cheesecloth-lined mesh strainer or sieve and let drain
into a bowl for about an hour. When dripping has stopped, put purée
into a container, cover, and refrigerate if not using right away .
Your Pumpkin pie filling recipe is ready now
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