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Deep Dish Pumpkin Cheesecake Pie


1 (8 oz.) pkg. cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg
1 1/4 c. canned pumpkin
1/2 c. sugar
1/4 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
dash of salt
1 c. evaporated milk
2 eggs, slightly beaten

Mix together softened cream cheese, 1/4 cup sugar and vanilla. Add 1 egg. Mix well. Spread in unbaked deep dish pastry shell. Combine pumpkin with 1/2 cup sugar, spices and salt. Add milk and 2 eggs. Mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 1 hour or until set. Cool. Brush with maple syrup if you like. Garnish with nuts and whipped cream, if desired.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.