Monday, November 1, 2010

Lion House Pumpkin Cream Cheese Pie


1 unbaked 9-inch pie shell
1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg, plus more for garnish
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla

Beat cream cheese, sugar, salt and spices until fluffy. Add eggs. Beat in pumpkin and vanilla. Pour into pie shell. Bake at 350 degrees for 55 minutes, or until knife inserted near center comes out clean.

Makes 1 pie.

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