If I'm gonna gain weight (I baked two, heaven help me) then I'll feel much better if everyone else does, too, so I'm sharing our family's very favorite pumpkin pie/cheesecake recipe. Shamelessly ripped from the old classic Great Home Cooking in America (c. 1976 from the editors of Farm Journal - so it has to be good).
I defy you not to love this.
Festive Pumpkin Pie
1 (8 oz.) pkg. cream cheese, softened
3/4 c. brown sugar, firmly packed
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground cloves
3 eggs
1 c. canned pumpkin
1 c. milk
1 tsp. vanilla
1 unbaked 9" pie shell, edges crimped high
1 c. dairy sour cream
2 tblsp. sugar
Preheat oven to 375 degrees.
Cream together cream cheese, brown sugar, cinnamon, ginger, salt, and cloves. Add eggs, one at a time, beating after each addition. Blend in pumpkin, milk, and vanilla. Pour into pie shell.
Bake 45-50 min. or until knife inserted halfway between center and edge comes out clean.
Blend sour cream and sugar. Spread over top of pie. Return pie to oven 3 to 5 minutes or just until topping is set.
Chill before serving. Loosen your belt!
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