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| Crust | |||
| 1 | cup | graham cracker crumbs | |
| 1/2 | cup | nuts | finely |
| 1/4 | cup | margarine | melted |
| 1/2 | teaspoon | ginger | |
| Cheese layer | |||
| 8 | ounce | cream cheese | |
| 1/4 | cup | sugar | |
| 1/2 | teaspoon | vanilla extract | |
| 1 | each | egg | |
| Pumpkin layer | |||
| 16 | ounce | pumpkin | canned |
| 5 | ounce | evaporated milk | |
| 1/2 | cup | sugar | |
| 2 | large | eggs | |
| 1 | teaspoon | cinnamon | |
| 1/2 | teaspoon | ginger | |
| 1/2 | teaspoon | nutmeg | |
| 1/2 | teaspoon | salt | |
| Topping | |||
| 1/3 | cup | margarine | |
| 1 | cup | brown sugar | |
| 1 | cup | walnuts | chopped |
Combine all crust ingredients.
Press into bottom of 9 inch springform pan.
Combine all cheese layer ingredients.
Pour over crust.
Combine all pumpkin layer ingredients. Pour over cream cheese layer.
Bake at 325 degrees F. for 1 1/2 hours or until set. Combine topping ingredients.
Pour over top and put back in oven.
Bake 5 to 10 minutes.
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Once a year when I was a boy, my parents and I would visit my paternal grandparents at their farm in Virginia. Tucked away in the Blue Ridge Mountains in...
I Have not cooked the elephant ear yet, but I am going to make them today and from reading everyone review I think they will turn out good! I am glad I found this recepie, and I'm only 13 going on 14 and I love to COOK!! GABRIELA