Creamy Pumpkin Pie

  • 9-inch pastry shell
  • 1 1/2 cups Quark
  • 1 tablespoon frozen orange juice concentrate, thawed
  • 1 1/2 cups canned pumpkin (not pumpkin pie filling)
  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cloves

 

Preheat oven to 350° F.  Blend the Quark and orange juice in a mixer on low speed until smooth.  Add pumpkin, eggs, sugar, and spices.  Increase the speed to medium and mix for 2 minutes.  Pour into the pastry shell.  Bake for approximately 1 hour or until a knife inserted in the center of the pie comes out clean.  Cool on a rack for 30 minutes, then chill at least two hours or overnight before serving.  Top with whipped cream if desired.  Makes 6-8 servings.

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