Polish Pottery

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	Central European Recipes  Sample Streamliner Recipes Pumpkin Brandy Pie from The Streamliner Diner Cookbook
	Graham Cracker Crust, pre-baked Go to Graham Cracker Crust Filling 20 ounces cream cheese 1 cup sugar 1/3 cup brandy zest of 1 orange, minced 3/4 cup whipping cream 1 3/4 cups canned pumpkin purée Prepare the pie crust and let it cool. In a medium-sized bowl, with an electric mixer, whip the cream cheese until it is light and fluffy. Continue whipping and add the sugar slowly until it is fully incorporated. Beat in the brandy and orange zest. In a small mixing bowl, whip the cream until stiff. Fold the pumpkin puree into the whipped cream. Fold that mixture into the cream cheese mixture. Turn the filling into the Graham Cracker Crust. Refrigerate 4 to 6 hours before serving. Yield: One 10-inch pie