Last post, I talked about a recipe for a Pumpkin Toffee Cheesecake. At the request of my boyfriend, and several other people, here is a recipe for pumpkin pie from REAL PUMPKIN. You know, the good ol’fashioned way. BEFORE Libby canned it and made everyone lazy =P
1 sugar pumpkin
1 9 inch single pie crust
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk
Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F.
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F, then reduce the oven temperature to 350 degrees F. Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
As we all know (thanks to the onset of fall weather!), the holidays are fast approaching. One of the most well-known crops being harvested during the fall season is pumpkins! Pumpkin can be used in TONS of recipes, and as a substitute for many things as well. Today, I will share with you a delicious recipe for Pumpkin Toffee Cheesecake. This recipe uses canned pumpkin, but I would completely recommend using fresh pumpkin!
1 3/4 cups shortbread cookies, crushed
1 tablespoon butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15 ounce) can Pure Pumpkin (Libby’s)
2/3 cup Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup crushed toffee candies
1 (8 ounce) container sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)
Preheat oven to 350 degrees F. For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. For Cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.
I have been going through my menage of recipes all day trying to pick one to follow the popularity of the Samios. I finally found one that I believe you would all love =) The deliciously tasting caramel nuttiness melts in your mouth and leaves you wanting more! I hope you all enjoy it!!!
- 1 (16 ounce) package pecan cookies, crushed
- 1/2 cup butter or margarine, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (12 ounce) jar caramel ice cream topping, divided
- 1 1/2 cups cold milk
- 1 (5.1 ounce) package instant vanilla pudding mix
- 3/4 cup chopped pecans
In a bowl, combine cookie crumbs and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 375 degrees F for 10 minutes. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a bowl, whisk milk and pudding mix for 2 minutes; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. Cover and refrigerate for at least 6 hours. Cut into squares; drizzle with remaining caramel topping.
*I obtained this recipe from allrecipes.com from a woman named Judy Atwell. Below is a picture of mis7up’s “delight”. All rights to the photo go to her.*