This rich recipe is a pie with a pumpkin and cream cheese filling. This recipe is typically eaten in October and November in the United States when squash is in season.
Learn more about Daniela De Tagle
Ingredients8 portions
Preparation
Preheat the oven to 180 degrees centigrade.
Make the filling by beating the cream cheese in a mixer for 3-5 minutes. Add the pumpkin and beat until incorporated.
Add the sugar and salt and continue beating. Add the eggs, cream, and butter and continue beating.
Finally add the vanilla, cinnamon, and ginger and beat for 5 more minutes.
Pour the filling into the pie crust and bake for 50 minutes or until a toothpick inserted comes out clean. Remove from oven.
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