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PUMPKIN
PIES
Classic Pie Crust
2 cups all-purpose flour
1 cup shortening
1 teaspoon salt
1/2 cup water
Cut shortening into flour and salt until dough appears crumbly. Add
water a little at a time, until it can be gathered into a ball. Roll out dough on a
floured counter. Don't over work it. Use as directed in pie recipe. It will be very flaky.
Traditional Pumpkin Pie
1 unbaked deep-dish pie shell
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
15 ounces pure pumpkin
1 1/2 cups evaporated milk
Combine sugar, salt, cinnamon, ginger and cloves in small
bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually
stir in evaporated milk. Pour into pie shell.
Bake in 425 degree oven for 15 minutes. Reduce temperature to
350 and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack.
Pumpkin Cheesecake #1
Crust:
1/3 cup reduced-calorie margarine, room temp.
2 cups graham-cracker crumbs
Filling:
1 container (24 ounces) nonfat cottage cheese (3 cups)
1 tub (12 ounces) light cream-cheese
1-1/4 cups packed light-brown sugar
2 large egg whites
2 large eggs
1 can (16 ounces) solid-pack pumpkin
2 tablespoon cornstarch
2 teaspoon pumpkin-pie spice
1 teaspoon vanilla extract
Lightly grease bottom and sides of 9x3-inch springform pan.
Crust:
Mix margarine and cracker crumbs in a bowl until evenly moistened. Press over bottom and 2
inches up sides of prepared pan.
Filling:
Heat oven to 325 degrees F. Process cottage cheese and cream cheese product in a food
processor or blender about 2 minutes, scraping down sides 2 or 3 times, until thick and
smooth. Add brown sugar, process until sugar dissolves. Add eggs and egg whites and
process just until blended. Transfer to a large bowl. Stir in pumpkin, cornstarch, spice
and vanilla until well blended and smooth.
Pour into crust. Bake 1 hour and 20 minutes or until top of cake looks set. Shut off oven.
Cool completely on wire rack. To store, cover and refrigerate in pan at least 6 hours or
up to 4 days.
Pumpkin Cheesecake #2
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
Cheesecake:
3 8-ounce packages cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
2 eggs
15 ounces pure pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Topping:
2 cups sour cream, at room temperature
1/3 cup sugar
1 teaspoon vanilla
For crust:
Combine graham cracker crumbs, butter and sugar in medium
bowl. Press into bottom of 9-inch springform pan. Bake in 350 degree oven for 6 to 8
minutes. (Do not allow to brown). Cool on wire rack for 10 minutes.
For cheesecake:
Beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy.
Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well.
Pour into crust. Bake at 350 degrees for 60 minutes or until edge is set but
center still moves slightly.
For topping:
Combine sour cream, sugar and vanilla in small bowl; mix well. Spread over
surface of warm cheesecake. Bake at 350 degrees for 5 minutes. Cool on wire rack. Chill
for several hours or overnight.
Lo-Cal Pumpkin
Cheesecake
12 gingersnaps
2 1/2 cups part skim ricotta cheese
1 cup canned pumpkin puree
1/2 cup granulated brown sugar
2 large eggs
1/1/2 tsp. vanilla
1/2 tsp. ground allspice
1/2 tsp. cinnamon
1/4 tsp. ginger
3/4 cup frozen non-dairy whipped topping, thawed
Place one ginger snap in bottom of cupcake papers. Beat ricotta
until smooth. Add remaining ingredients, except topping and mix until well combined.
Pour mixture into cups. Bake 20 minutes at 350� until lightly set; turn off heat. Let
stand in oven 1 hour. Cool on rack and chill overnight. Serve with 1 tbsp. topping. Makes 12 servings
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