Pumpkin Cream Pie

8-ounce container cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg, beaten
1-1/4 cup canned or cooked pumpkin
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
Pinch of salt
2 eggs, slightly beaten
1 cup evaporated milk
9 inch unbaked pastry shell

Preheat oven to 350F. Combine cream cheese, sugar, vanilla and egg. Mix well and spread on bottom of a 9 inch unbaked pastry shell. Combine pumpkin, sugar, cinnamon, ginger and pinch of salt. Mix well. Slightly beat in eggs and 1 cup evaporated milk. Add to mixture. Carefully pour over cheese mixture. Bake 65-70 minutes or until knife inserted comes out clean. Cool.

Serves 8.

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Cajun Country -- New Iberia, Louisiana