hok382@houxa.UUCP (10/20/83)
Both these recipes call for canned pumpkin, but I have used real
pumpkins (I think)...
GARY'S MOTHER'S PUMPKIN PIE
(makes 2 nine inch pies)
INGREDIENTS
1 1/2 c. brown sugar 1/2 t gr. cloves
1 t salt 1/2 t nutmeg
2 T flour 4 eggs
1 t cinnamon 1 large (28oz?) can pumpkin
1/2 t ginger 2 c evap milk
1 c water 2 pie shells
METHOD:
Mix dry ingredients. Add slightly beaten egg and pumpkin.
Blend. Add milk and water. Mix and pour in pie crust.
Bake at 450 for 20 min. Reduce heat to 350 and bake another
45 min or until knife stuck in center comes out clean.
PUMPKIN CHEESE CAKE (I haven't tried this, but it looks interesting)
INGREDIENTS
2 c. graham cracker crumbs 7 T melted butter
1 1/3 c sugar 2 1/2 t cinammon
4 8-oz pack cream cheese(softened)
4 large eggs, lightly beaten 3 egg yolks, lightly beaten
3 T flour 1 t gr cloves
1 t ginger 1 c heavy cream
1 t vannilla 1 16-oz can pumpkin (not filling)
METHOD
In medium bowl, combine cracker crumbs, melted butter, 1/3 c sugar,
1/2 t. cinnamon; mix thoroughly and press in bottom and partway
up the sides of a 10 in spring-form pan. Place in freezer and
chill 1 hr before filling.
In large bowl of electric mixer, combine cream cheese, rest of sugar, eggs
and yolks; beat until smooth. Add flour and spices and beat until combined.
Beat in cream, vanilla, and pumpkin until mixed thoroughly. Pour into
chilled pie crust. Place in 425 oven and bake 15 min; reduce oven temp.
to 275 and bake 1 hour or until middle of cake is almost set.
Turn off oven, but leave cake in oven overnight to cool. This step
is important for cake to set completely and glaze on top.
Next day, remove from oven and chill if desired. May be served
warm or chilled, with or without whipped cream. Makes about 20
servings.
I also really like pumpkin bread and will post recipes if anyone is
interested.
pj