INGREDIENTS:
3 c. cooked pumpkin
1 rounded tablespoon flour
1/3 c. milk
2 (1 grain) saccharin tablets dissolved in a tablespoon of water
Allspice, to suit taste
DIRECTIONS:
Combine all ingredients and mix thoroughly. Pour into unbaked pie crust. Makes 1 (9 inch) pie. Bake at 425-450 degrees until done. Cool slightly. Sprinkle 4 packs of equal over entire pie (or to suit taste).
INGREDIENTS:
CRUST:
1 c. graham cracker crumbs
1/4 c. butter
FILLING:
4 pkgs. soft cream cheese
3 1/4 c. sugar
1 1/2 tbsp. flour
3/4 tsp. grated lemon peel
3/4 tsp. grated orange peel
1/4 tsp. vanilla
2 eggs
2 egg yolks
1 c. pumpkin
TOPPING:
1 1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla
DIRECTIONS:
Make graham cracker crust. Press in 9-inch pie plate. Refrigerate. Preheat oven to 350 degrees. In large bowl mix filling. Beat until smooth. Turn in crust. Bake 35-40 minutes until center is firm.
Meanwhile, make sour cream topping. Spread topping over pie. Bake 10 minutes more. Cool 1 hour. Refrigerate overnight. Sprinkle graham cracker crumbs on top.
INGREDIENTS:
3/4 c. light brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. heavy cream or evaporated milk, undiluted
5 eggs
1/2 tsp. ginger
1/8 tsp. cloves
1 can pumpkin or 2 c. cooked pumpkin
TOPPING:
3/4 c. heavy cream, well chilled
2 tbsp. confectioners’ sugar
DIRECTIONS:
1. Make pastry, roll into 12″ circle. Trim evenly. Place in 9″ pie plate. Fold edge under to build up all around. Make scalloped edge. Refrigerate pastry about 30 minutes. Meanwhile preheat oven to 450 degrees.
2. Prick entire surface of unbaked pie shell with fork. Bake 10 to 12 minutes or until golden. Cool and make filling. Set oven at 350 degrees. Butter inside of 9″ pie plate.
3. In large bowl combine filling ingredients. Beat with beater until smooth. Pour 1 1/2 cups of filling into 2 cup measure. Pour rest of filling into buttered pie plate set in a large, shallow pan. Place in oven; add reserved filling. Pour water around pie plate to measure 1/2″. Bake 50 minutes or until tip of knife inserted near center comes out clean.
4. Cool on wire rack. Chill about 4 hours. Several hours before serving, with spatula, loosen custard all around edge and underneath, shaking to loosen. Holding custard above rim of pie shell, slip filling into shell. Decorate around rim of custard with whipped cream. Refrigerate. Makes 8 servings.
TOPPING: Whip well chilled heavy cream with confectioners’ sugar. Top with walnuts (optional).
