Page 270 - Harrington Family Recipes

Brandied Pumpkin & Cheese Pie

Recipe By :Nadine Glover
Serving Size : 15 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
2 c graham cracker crumbs -- finely crushed
1/2 c sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/2 c melted butter

FILLING:
6 eggs
1 1/2 lb nonfat cream cheese
1 1/3 c sugar
2 tsp ginger
2 tsp cinnamon
1/4 tsp salt
1 tbsp light molasses
1 tbsp brandy
2 c pumpkin puree

Toss graham cracker crumbs with sugar, cinnamon and ginger. Add melted
butter and mix thoroughly. Line a 11 x 15 dish, pressing the crumbs
firmly with the back of a spoon.

Separate eggs, combine egg yolks, cream cheese, sugar, ginger, cinnamon
and salt. Beat until light and fluffy. Add molasses, brandy and blend in
pureed pumpkin. Beat egg whites until stiff but not dry. Fold into
pumpkin mixture. Pour the batter into the prepared dish.

Bake at 350 degrees 30-35 minutes until just set. Decorate with whipped
cream and cinnamon.
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Per Serving (excluding unknown items): 288 Calories; 10g Fat (30.9%
calories from fat); 10g Protein; 40g Carbohydrate; 1g Dietary Fiber; 105mg
Cholesterol; 444mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 1 1/2 Fat; 2 Other Carbohydrates.

NOTES : This wil also make two deep pies or 3 shallow pies.
Cooking time should be adjusted accordingly. --Nadine

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