vagriller
Head Chef
Here is my pumpkin cheesecake recipe. Its from a Williams Sonoma digital cookook that came with a pc I used to have.
Who's ready for pumpkin pie?
- Thread starter VeraBlue
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VeraBlue
Executive Chef
Well, I just got a case of pumpkin puree delivered, and I can forsee pumpkin soup within the next week or so.
speaking of pumpkin(?) pie...
if you don't like the texture of regular pumpkin pie, how about trying this:
in 17th & 18th century colonial america, pumpkins were included in pies along with apples. slice pumpkin say 1/4 inch thick or so and layer alternately with sliced apple, using your usual amount of sugar, cinnamon, etc. as you would for an apple pie. i throw one together every few years. it's different and good!
ChefJune said:but not all squashes are pumpkins!
'sfunny... I don't like pumpkin pie, but I like savory dishes with pumpkin, just plain ole baked pumpkin, pumpkin bread, pumpkin cheesecake. I guess it's a texture thing for me, like tofu.
Now SWEET POTATO PiIE??????? You'd be talking my language!
if you don't like the texture of regular pumpkin pie, how about trying this:
in 17th & 18th century colonial america, pumpkins were included in pies along with apples. slice pumpkin say 1/4 inch thick or so and layer alternately with sliced apple, using your usual amount of sugar, cinnamon, etc. as you would for an apple pie. i throw one together every few years. it's different and good!
Dina
Executive Chef
Here's my invented version since I didn't have evaporated milk on hand.
Pumpkin Cream Cheese Pie
1 package (8 ounces) cream cheese, softened
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 eggs
1 cup pumpkin purée, or canned pumpkin
1 cup 1% milk
1 teaspoon vanilla extract
1 unbaked pastry pie shell
In a mixing bowl, combine cream cheese, brown sugar, cinnamon, nutmeg, ginger, and salt; beat well. Beat in eggs, one at a time, beating well after each. Stir in the pumpkin, milk, and vanilla. Pour into the unbaked pastry shell.
Bake at 375° for 45 minutes, or until a knife inserted in center comes out clean. Chill before serving. Serve with whipped cream and a grating of fresh nutmeg, if desired.
*To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.
Pumpkin Cream Cheese Pie
1 package (8 ounces) cream cheese, softened
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 eggs
1 cup pumpkin purée, or canned pumpkin
1 cup 1% milk
1 teaspoon vanilla extract
1 unbaked pastry pie shell
In a mixing bowl, combine cream cheese, brown sugar, cinnamon, nutmeg, ginger, and salt; beat well. Beat in eggs, one at a time, beating well after each. Stir in the pumpkin, milk, and vanilla. Pour into the unbaked pastry shell.
Bake at 375° for 45 minutes, or until a knife inserted in center comes out clean. Chill before serving. Serve with whipped cream and a grating of fresh nutmeg, if desired.
*To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.
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