Pumpkin Cheesecake Pie

The pumpkins are out and am excited to find new delish ways to make use of them. I do remember the first year that Peter Pumpkin and I were married, I ask him to take me to the pumpkin patch down at Farmer’s market to pick out the perfect pumpkin that would adorn our porch. When we found it, I was so excited. There in the car seat beside us would be the first pumpkin that we had picked out and bought together. When “she” became (yes, it became a she as I named her Penny pumpkin), should we say a little decayed, ok, rotten, I ask him to bury her in our yard so we would always have  her with us. I do seem to get attached to things. He knew that if he buried her in our yard,  we would have a yard full of pumpkin ivy the next year, so he had just thrown her over the fence, and came in and told me he had taken care of her.  I didn’t bake any pumpkin dishes for a few days, just out of memory of Penny.  He didn’t tell me that until years later when we were in the heat of an argument how he had really “taken care of Penny” when he blurted out the words, “oh, and remember the year you told me to go bury Penny in our yard, well, I didn’t, I just threw her over the fence!” How cruel can a husband be??? So from that point on, I knew that this was not a man I could trust….I don’t let him pack away all my snowmen at Christmas now either, I just can’t take the chance. So, in honor of Penny,  here is a recipe that I found in a 2010 Taste of Home that I am making this weekend.

2 cups finely crushed pecan shortbread cookies (I will use Lorna Dune)

1 tables flour

3 tables butter, melted (as if the cookies don’t have enough in them already)

Filling:

1 (8 oz) package cream cheese, softened

1 (3 oz) package cream cheese, softened

1 cup sugar

1 can (15 oz) solid-packed pumpkin

3 tables flour

1 tables milk

1 teas ground cinnamon

1/4 teas each: ground ginger, nutmeg and cloves

3 eggs, lightly beaten

In a small bowl, combine the cookie crumbs, flour and 3 tables melted butter; press into an ungreased 9″ deep-dish pie pan. Bake at 350 for 9-11 min or until lightly browned. Cool on a wire rack.

For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined.

Pour into crust and bake at 350 for 40-50 min or until center is almost set. Cover edges with foil during the last 15 min to prevent overbrowning if necessary* (see below).  Refrigerate for at last 4 hours before serving. Top with whipped cream

*an easy way to cover edges is to place the pie plate on a piece of foil that is large enough to lap over the edges when it is brought up around them. I go ahead and do this at the beginning of the baking as it is so much easier to do this before dish is hot, then just remove the foil from the edges, leaving it under the pie, to finish baking about 25-30 min before pie is done.

 

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