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Old 08-25-2006, 01:12 PM   #61
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Here is my pumpkin cheesecake recipe. Its from a Williams Sonoma digital cookook that came with a pc I used to have.
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Old 08-25-2006, 03:51 PM   #62
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Well, I just got a case of pumpkin puree delivered, and I can forsee pumpkin soup within the next week or so.
How can we sleep while our beds are burning???
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Old 08-27-2006, 04:24 AM   #63
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speaking of pumpkin(?) pie...

Originally Posted by ChefJune
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!
let me make sure that wine's ok before i use it.
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Old 10-01-2007, 05:15 PM   #64
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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.
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
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