Pumpkin pie i

Yield: 1 Servings

1 9" pie shell      1 "Small Sugar" pumpkin*
2 Eggs      1/2 c Brown sugar
8 oz Cream cheese      1/2 ts Cinnamon
1/4 ts Ginger      1/4 ts Cloves

Ogden writes: "... this recipe makes a light fluffy pie that shows off the flavor of our Small Sugar pumpkins. " *This recipe should work with other pumpkins however. Slice pumpkin in half and place halves face down on a pie sheet in a 350 F oven. Bake 1 hour or until knife penetrates skin easily. Remove from oven scoop out seeds and scrape pumpkin pulp from skin - yield two cups. In a food processor blend until smooth with the remaining ingredients using the steel blade. Pour into pie crust and bake at 375 F for 40 minutes. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog Vol. 9 No. 1. Spring 1992. Pg. 47. Typed for you by Cathy Harned. Recipe By :