Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Festive Pumpkin Pie




Source of Recipe


by Shanny, from SOAR


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3689.4

List of Ingredients




8 oz Cream Cheese; Softened
3/4 c. Brown Sugar; Firmly Packed
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. Salt
1/4 tsp. ground cloves
3 large eggs
1 c. canned pumpkin
1 c. Milk
1 tsp. Vanilla
1 unbaked 9-inch Pie Shell
1 c. dairy Sour Cream
2 tbsp. Sugar

Recipe



Using an electric mixer set on medium speed, cream the cream cheese, brown sugar, spices and salt together in a bowl, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk and vanilla. Pour mixture into pie shell, and bake at 375 degree F. oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack.

Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving.