Pumpkin Cheesecake

This is another recipe for a Pumpkin Cheesecake. I have to say I prefer this one because I love pie crust. NOt a huge fan of graham cracker crust.

Pumpkin Cheesecake

2 (8 oz each) pkg cream cheese

3/4 C. white sugar

15 oz pureed pumpkin (I use homemade)

1 1/4 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

2 eggs

1/4 tsp salt

2 (8-inch) pastry shells

Preheat oven to 450. Beat cream cheese and sugar together; then add pumpkin and spices. Beat in eggs one at a time, add salt. Beat until creamy. Pour batter evenly into both pastry shells. Bake 50 min or until knife comes out clean when inserted in center.. COOL completely. Top with homemade whip cream!

Key Lime Pie

Key Lime Pie

crust:

16 graham crackers crushed

1 cube melted butter

3 Tbsp sugar

mix together and press on pie plate.

bake 12 min at 350

filling:

1 can sweetened condensed milk (can use fat free)

3 egg yolks (can use egg substitute 8 oz)

1/2 C. key lime juice

whip eggs and add rest of ingredients

(I added green food coloring to make it look more like a lime since last time i made it i got comments that it didnt look like limes)

add to crust. bake 12-15 min just until eggs are cooked. put in fridge and cool 2-3 hours.

I topped mine with lime peel finely grated then of course with whip cream.

No Fail Pie Crust

No Fail Pie Crust

3 C. flour

¾ tsp salt

1 C. shortening

1 egg

6-9 Tbsp cold water

1 tsp white vinegar

Mix flour and salt, cut in shortening to cornmeal texture. In a separate bowl mix egg, water and vinegar. Add to dry ingredients and mix well. Divide dough and roll out on lightly floured dough disc.

*Crust is also great for tarts, cobblers and fried pies*

*Make three 9” pie crusts *

pumpkin pie cobbler

Pumpkin Pie Cobbler

3 eggs, beaten

15-oz. can pumpkin

12-oz can evaporated milk

1 C sugar

1/8 tsp. salt

1 1/2 tsp cinnamon

1 t ground ginger

2 tsp vanilla

1 pkg. yellow cake mix

1-1/4 c butter or margarine, melted

1 c. chopped pecans

Mix the first 8 ingredients together; pour into an ungreased 13"x9" baking pan. Sprinkle cake mix over the top; drizzle with margarine. Bake at 350degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings.

pumpkin pie

Pumpkin Pie

1 (15 ounce) can pumpkin puree

1 (14 ounce) can sweetened condensed milk

2 egg yolks

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 egg whites

1 (9 inch) unbaked pie shell

2 tablespoons all-purpose flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons butter, chilled

1 cup chopped walnuts

Preheat the oven to 425 degrees F (220 degrees C).

In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks.


Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.


In a large glass or metal bowl, whip egg whites until soft peaks form.

Gently fold into pumpkin mixture.

Pour filling into pie shell




(when using home made pumpkin like i do it tends to be a bit runny so be careful not to spill like i did today)
.

Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping:

In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon.


Blend in the cold butter with a fork or pastry blender until the mixture is crumbly.



Mix in the chopped nuts. (you dont have to use them i never have) Sprinkle the topping over the pie.

Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

I usually end up baking 50 minutes.

turtle pumpkin pie

Turtle Pumpkin Pie

¼ C. + 2 Tbsp caramel topping

1 graham cracker crust

½ C. + 2 Tbsp pecan pieces

1 C. cold milk

2 pkg (3.4 oz) vanilla instant pudding

1 C. canned pumpkin

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tub cool whip, thawed

Pour ¼ C. caramel in crust; sprinkle with ½ C. pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ C. cool whip. Spread into crust. Refrigerate at least 1 hour .top with remaining cool whip, caramel topping and pecans just before serving.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

1 ½ Sticks butter (1 melted)

1 C. brown sugar

2 eggs, room temp beaten

1 C. canned pumpkin

1 Tbsp pumpkin pie spice

1 ½ tsp vanilla

1 tsp baking powder

1 tsp baking soda

¾ tsp + 2 pinches salt

1 2/3 C. flour

4 oz cream cheese, chilled

1 C. powdered sugar

Preheat oven to 350. Line two baking sheets with parchment paper. In a large bowl whisk together the melted butter and brown sugar until smooth. Whisk in eggs, pumpkin, pumpkin pie spice, 1 tsp vanilla, baking powder, soda and ¾ tsp salt. Using a rubber spatula fold in flour. Using ice cream scoop or tablespoon drop 12 generous mounds of batter spaced evenly onto each baking sheet. Bake until springy to the touch about 10 min. transfer to a rack to cool completely. Meanwhile using electric mixer cream softened butter with cream cheese. Add powdered sugar and remaining salt and vanilla. Mix on low until blended then beat on med-high until fluffy, about 2 minutes.

Spread flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Peach pie

Fresh Peach Pie

1 c. water

1 c. sugar

4 Tb cornstarch

2 Tb lemon juice

¼ c. butter

4-5 sliced peaches

Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened. Cool. Add peaches and put in pre-cooked pie crust.

Barefoot Contessa's Pie Crust Recipe

(This makes two 10-inch pie crusts.)

12 Tbs (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 tsp salt

1 Tbs sugar

1/3 cup very cold shortening

6-8 Tbs (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling for the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Best ever banana cream pie

Best Ever Banana Cream Pie

Crust:

1-cup flour

1/2 cup melted butter

1 cup finely chopped pecans

Combine and press into 9 inch pie plate. Cook at 350 degrees for 25 minutes till golden. Cool.

1st layer:

1 eight ounce package of cream cheese, softened

1 cup powdered sugar

1-cup cool whip

Beat cream cheese and powdered sugar together. Fold in cool whip. Spread over cooled crust.

2nd layer:

3 bananas

Slice the bananas and place over the cream cheese layer. This will be a thick layer of bananas.

3rd layer:

1 3.4-ounce package of instant vanilla pudding

1 1/3 cup cold milk

Wisk pudding and milk together and place over bananas.

Top with cool whip and chill. You can drizzle a bit of hot fudge over the top to decorate.

Enjoy!