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Pumpkin Pie The Good Housekeeping Cookbook Unbaked 9-inch pie shell 1 cup granulated sugar 1½ tsp. salt 1½ tsp. cinnamon ½ tsp. ground ginger ½ tsp. nutmeg ½ tsp. allspice ½ tsp. ground cloves 1½ cups canned pumpkin or frozen squash 1 2/3 cups undiluted evaporated milk 2 eggs, well beaten Refrigerate pie shell several hours. Start heating oven to 425o. Combine sugar, salt, spices; add pumpkin, milk, eggs and beat until smooth. Pour into shell. Bake for 15 mintues at 425o. Reduce heat to 350o and bake 35 minutes longer or until custard is set. Cool. Note: Jeanette gave me this cookbook when I was married and I made this pie every Thanksgiving and Christmas for years. But a very good alternative is below. |
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Pumpkin Cheescake Democrat and Chronicle 1 cup crushed gingersnap cookies (use Cuisinart) 2 oz. butter, melted 8 eggs 1 cup sugar 16 oz. cream cheese, at room temperature 1 cup (heaped) pumpkin puree 1 tsp. ground ginger 2 Tbsp. all-purpose flour 1 Tbsp. fresh lemon juice 1 cup heavy cream for garnish 2 Tbsp. confectioners' sugar 1 tsp. vanilla Crystalized ginger, for garnish Butter sides of a 10-by-3-inch spring-form pan. To prepare crust: mix crushed cookies with melted butter. Press mixture into bottom of pan. Preheat oven to 300o. Place one rack a third of the way up from oven bottom. Separate four of the eggs. With electric mixer, whip whites until stiff; refrigerate. Beat remaining 4 eggs and the 4 egg yolks with mixer at high speed. Gradually add sugar, until mixture is thick and mousse-like. Combine the cream cheese, pumpkin puree, ground ginger, flour and lemon juice. Beat until smooth. (Use canned or fresh pumpkin puree; not pie filling.) Fold pumpkin mixture into egg batter. Fold in whipped egg whites. Pour batter over crust in the spring-form pan. Bake 40 minutes. Reduce heat to 225o, cover cake loosely with aluminum foil, and bake another 40 minutes. Turn off oven, prop open oven door, and let cake cool in the oven. Run a knife around the sides of the cake; remove sides of pan. Refrigerate cake overnight. To decorate, whip cream until it begins to thicken; add vanilla and confectioners' sugar; beat until cream holds firm peaks. Decorate cake, using pastry bag filled with the whipped cream. Sprinkle finely chopped crystallized ginger over the whipped cream. Serve chilled. |
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