Tuesday, May 3, 2011
Crustless Cream Chesse Pumpkin Pie
2 cups of fresh pumpkin puree
4 large eggs (at room temperature)
1 1/2 cups of cream cheese (at room temperature)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of nutmeg
1/8 teaspoon of ground cloves
2 teaspoons of vanilla
2 tablespoons of brown sugar
4 tablespoons of honey
Grease a 9 inch glass pie plate generously with butter or oil.
Place all of the ingredients in a food processor and process until smooth. Pour the batter into the prepared pie plate and bake in a preheated 375 degree oven for roughly 45 minutes or until the cheesecake is set and a cake tester inserted into the middle comes out clean.
The pie can be served with Whipped Cream .