Teresa, I don't think it matters.
Shannon
-----Original Message-----
From: Teresa Mullen
Sent: Monday, September 09, 2013 10:28 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Pumpkin Cheesecake Pie
Okay, I have a silly question to ask about the pumpkin purée is this from
the can? Or is it fresh pumpkin?
Teresa MullenSent from my iPhone
On Sep 4, 2013, at 9:29 PM, "Shannon Hannah" <shannonhanna...@gmail.com>
wrote:
Pumpkin Cheesecake Pie
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you
prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions:
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until
smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread
into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir
gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost
set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with
whipped topping before serving.
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
