"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Cheesecake Pie Recipe

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This recipe for Pumpkin Cheesecake Pie, by , is from The Huff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Blood
Added: Wednesday, November 5, 2008


1 package (8 ounces) cream cheese, room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 9-inch pastry pie shell, unbaked
1 1/4 cups pumpkin puree
1/2 cup sugar
dash salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, slightly beaten
1 cup evaporated milk

In a mixing bowl, combine cream cheese, 1/4 cup sugar, and vanilla extract; beat until light and fluffy. Beat in 1 egg; spread mixture in the unbaked pastry shell. Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg. Blend in the 2 beaten eggs and evaporated milk. Pour pumpkin mixture over cream cream cheese layer. Bake pumpkin pie at 350 for about 65 minutes, or until set. Cool pumpkin pie thoroughly.




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