Pumpkin
Recipes
pumpkin
pie recipe
pumpkin ginger
cheese cake
Pumpkin
Pie
Our
Pumpkin Pie Recipe is enjoyed by many of our customers worldwide.
We Know you will enjoy it too.
Pie
Pastry Shell
1
1/2 cups all-purpose flour
1/4 cup cold unsalted butter, cut into bits
1/4 cup cold vegetable shortening, cut into bits
1 1/2 teaspoon sugar
4-6 tablespoons ice water
Dough
makes enough for one 9" or 10" pie shell.
Pumpkin
Pie Filling
3/4
cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon unsalfured molasses
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups canned pumpkin puree
3 large eggs, beaten lightly
1 3/4 cups whipping cream (sweetened whipped cream flavored with vanilla
as an accompaniment if desired)
The Shell
By Hand
Blend flour, butter, vegetable shortening and sugar with fingertips
in bowl until the mixture resembles meal.
Add ice water, toss mixture until water is incorporated.
Form the dough into a ball.
Knead dough lightly with heel of your hand against a smooth surface
for a few seconds to distribute evenly.
Dust dough with flour and chill it wrapped in plastic wrap for at least
1 hour, or for up to 2 days.
The Shell
By Food Processor
Fit processor
with steel blade.
Combine flour, butter, vegetable shortening and sugar.
Process until mixture resembles coarse meal.
Sprinkle water over mixture and process until it comes together in large
pieces about the size of pebbles.
Transfer dough to work surface and knead with heal of hand for a few
seconds to distribute evenly.
Dust dough with flour and chill it wrapped in plastic wrap for at least
1 hour, or for up to 2 days.
Roll out
dough, trim off excess from sides of pie shell leaving 1 inch overhand.
Fold overhang over rim pressing onto sides of shell.
Crimp the edges decoratively.
Prick bottom of shell with fork and chill for 1 hour.
Preheat oven to 375 degrees F.
Line, weight and blind-bake shell in middle of oven for 10 minutes.
Carefully remove weight beans and paper and bake shell for 5 minutes
more or until lightly colored. Let cook on rack.
Pumpkin
Pie Filling
Combine
brown sugar, granulated sugar, flour, molasses, cinnamon, ginger, nutmeg,
cloves and salt in bowl.
Stir in pumpkin puree.
Add eggs and cream to the pumpkin mixture.
Pour filling into pre-baked shell.
Bake pie in the middle of oven for about 40 minutes, or until the filling
is set. Let cool on a rack.
Serve pumpkin pie with whipped cream if desired.
Pumpkin
Ginger Cheesecake
Crust
4
tablespoon butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon
Filling
1
cup heavy cream, chilled
24 oz cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves
Preheat
the oven to 325 F or 300 F in convection oven.
To make the
crust
Place
the butter in a small saucepan and melt over moderate heat.
Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon
in a medium bowl.
Add the melted butter and mix together with a fork.
Line bottom and side of 10" springform pan with parchment
or wax paper.
Spray with nonstick pan spray.
Press the crumb mixture into the bottom.
Filling
Pour the
heavy cream into a medium bowl and beat just until soft peaks form.
Refrigerate.
Beat the cream cheese (in large bowl) with an electric mixer
until fluffy. Gradually add the sugar, beating well.
Add the eggs one at a time, and beat the mixture until it is
fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves.
Remove the whipped cream from the refrigerator and whisk lightly
to reblend. Using a spatula or flat spoon, fold the whipped cream into
the cream cheese-pumpkin mixture.
Pour the mixture into the prepared crust.
Wrap one continuous sheet of aluminum foil around the springform
pan and press firmly. Put wrapped pan in a baking pan and fill with
hot water halfway up the spring from pan.
Bake for 60-70 minutes.Cool the cheesecake to room temperature,
then refrigerate for at least 3 hours to chill thoroughly. Remove the
sides of the springform pan. Just before serving, place the pecan halves
on top of the cheesecake, in a ring around the edges, to garnish.
Compliments of
The
Cheese Factory Restaurant
www.cookingvegetarian.com
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