Party Pumpkin
Pastry
1/4 cup margarine or butter
1/4 cup sugar
1 egg
1 cup Pillsbury's Best All Purpose or Unbleached
1/2 teaspoon baking powder
1/4 teaspoon salt
Filling
8 ounces cream cheese -- softened
3/4 cup firmly packed brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon cloves
3 eggs
1 1/2 cups canned or smoothly mashed, cooked pumpkin
1 cup half and half or evaporated milk
1 teaspoon vanilla
Topping
1/4 cup firmly packed brown sugar
1/8 teaspoon cinnamon
dash ginger and nutmeg
1 cup dairy sour cream
1 teaspoon vanilla
In medium bowl, cream margarine and sugar until light and fluffy.
Add egg; beat until well blended. Lightly spoon flour into measuring
cup; level off. Blend flour, baking powder and salt into creamed
mixture. Spread dough evenly over bottom and 1 1/2 inches up side of
ungreased 10-inch springform or 9-inch square pan. Refrigerate while
preparing filling.
Heat oven to 375F. In large bowl, blend cream cheese, brown sugar,
nutmeg, cinnamon, ginger, salt and cloves until light and fluffy.
Add eggs, 1 at a time, beating well after each addition. Blend in
pumpkin, half-and-half and vanilla. Pour filling into chilled
pastry. Bake at 375F for 45 to 50 minutes or until center is almost
set. Remove from oven.
Meanwhile in small bowl, combine all topping ingredients; blend
well. Remove dessert fro oven; spread topping over filling. Return
to oven; bake an additional 15 minutes. Carefully loosen crust from
outer ring of pan by running knife between outer ring and crust.
Cool completely; refrigerate 5 hours or overnight. Remove dies of
pan before serving.
12 servings.
HIGH ALTITUDE--About 3500 Feet: No change. |