Crust
- 1½ c. graham cracker crumbs
- 1 T. sugar (brown)
- 1 tsp cinnamon
- ¼ c. melted butter
Filling
- 1 pkg (8 oz) cr. cheese
- ¾ c. wt. sugar (white)
- 2 T. flour
- ¾ c. rich milk or cream
- 4 eggs, beaten
- 2 cups pumpkin
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp grated lemon peel
- ¼ tsp ginger
- ½ tsp vanilla
Method
Mix crumbs, sugar, cinn. & melted butter, press in 9" or 10" pie plate. Bake 350° 10 min.
In large bowl toss sugar & flour & blend into cream cheese. Add remaining ingred. and beat until smooth.
Pour into cooled crust. Bake 350° about 60 min or until knife comes out clean.
Cool pie, spread with sour cream sweetened (1 T. sugar + few gtts vanilla). Refrigerate and garnish with pecans if desired.
Notes
Two-sided card — ingredients continue onto the back with the method. "gtts" is the apothecary abbreviation for drops. The sour-cream topping quantity is given only as "C." on the card; read as a cup of sour cream with 1 T. sugar stirred in.
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