Creamy Pumpkin Pie

Ingredients

• 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

Instructions

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.