I need a cream cheese pumpkin pie recipe please
I am making apple, mince, chocolate pecan and, of course, pumpkin. However........... We are all ho-hum about traditional pumpkin and, since the family made the questionable decision to give me cart blanche  I want to jazz it up.
I tasted cream cheese pumpkin pie done right many years ago in a local restaurant that has since gone out of business, but I have never been able to duplicate the consistency in the recipes I've tried. They're either too runny or thick as a brick (wasn't that a Jethro Tull song from the '70's? But I digress.) I'm looking for a fluffy, creamy consistency, almost like a mousse but a tiny bit heavier. Does anyone have any ideas? Or am I asking too much? |
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| Greasy fingers rubbing shabby clothes?
Joan makes an "impossible pumpkin pie" using Bisquick. It has a very interesting texture. |
| I'm always looking for a new pumpkin pie recipe, and what you are describing sounds delightful. |
Ron wrote: Greasy fingers rubbing shabby clothes?
Joan makes an "impossible pumpkin pie" using Bisquick. It has a very interesting texture. Hmmmm Wasn't that "Crossed Eyed Mary"? 
What else besides Bisquick and pumpkin? I'm interested  |
| I did an online search for a pumpkin and cream cheese pie, and all I found were pies with a pumpkin cheesecake filling. |
Lokis Mom wrote: Ron wrote: Greasy fingers rubbing shabby clothes? Joan makes an "impossible pumpkin pie" using Bisquick. It has a very interesting texture. Hmmmm Wasn't that "Crossed Eyed Mary"? What else besides Bisquick and pumpkin? I'm interested You're right. Those were lyrics from the title track of Aqualung, the album before thick as a brick. (After watching the video, "rubbing" should have been "smearing". Ahh well...) http://www.youtube.com/watch?v=LKEd7KcET2A I've asked (emailed) Joan if she would share her recipe with us. Shell get back to me tomorrow. |
| Oh Ron, I hope it isn't like my MIL's impossible
pie. Interesting texture is a very kind way of putting it. "Impossible" to swallow is really more like it. I have been telling Vic for years, 'pot pie paste' and 'lemon snot bars' are not normal. But I think it's more a mom's cooking thing for him and he's used to the taste and textures.... (gagging here.  )
Shellie |
| I'm doing a mini tart version for thanksgiving, so i won't be able to say how it went until after thanksgiving. |
I've eaten some good ones, but I've never tried to make one. My sister usually makes the pumpkin cheesecake for our Thanksgiving and it's delicious, but it is heavier than mousse. I'd be interested to know what you come up with though. So, if you find one, please do post it.  |
Ron wrote: Lokis Mom wrote: Ron wrote: Greasy fingers rubbing shabby clothes? Joan makes an "impossible pumpkin pie" using Bisquick. It has a very interesting texture. Hmmmm Wasn't that "Crossed Eyed Mary"? What else besides Bisquick and pumpkin? I'm interested You're right. Those were lyrics from the title track of Aqualung, the album before thick as a brick. (After watching the video, "rubbing" should have been "smearing". Ahh well...) http://www.youtube.com/watch?v=LKEd7KcET2A I've asked (emailed) Joan if she would share her recipe with us. Shell get back to me tomorrow. Ah yes, I have hauled out 'Aqualung' and I am rocking as I type  I hope I don't pull a muscle. The thing that pleases me no end is that I could actually identify the source of the lyric. It's the little things that count. 
I did do a search on foodnetwork.com and, of course, Paula Deen had a recipe for cream cheese pumpkin pie. I'm going to give it a whirl before the official turkey day, just a dry run, you understand. I've never had a bad outcome with her recipes, they're all soooooo yummy. Also laden with butter fat, sugar and cholesterol, which is why I only do them occasionally but, HEY, it's Thanksgiving! I'll update as soon as we've done the taste test. |
| Here is "Joan's Mother's" recipe:
Betty Crocker Impossible Pumpkin Pie 1 cup canned pumpkin (not pumpkin pie mix) ½ cup Original Bisquick mix (I sub reduced-fat Bisquick) ½ cup sugar 1 cup evaporated milk, skim or regular 1 Tablespoon butter or margarine, softened 1 ½ teaspoons pumpkin pie spice (or ½ tsp each grd cinnamon, grd nutmeg and grd ginger. I like to add ½ tsp grd cloves for extra zest and more cinnamon) 1 teaspoon vanilla extract 2 eggs Heat oven to 350. Grease or Pam a 9-inch pie plate. Stir all ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Store any leftovers in fridge. High Altitude (3500-6500 ft): Bake about 55 minutes |
| Two other recipes that Joan thought might be of interest in this thread:
The second is untested by Joan -- yet. The Flab Five’s Guiltless, Crustless Pumpkin Pie by JB Stanley, Carbs & Cadavers 2 eggs, slightly beaten 1 can (16 oz) Libby’s solid pack pumpkin ½ cup (or less) Splenda or other sugar substitute used for baking ½ teaspoon salt ½ teaspoon nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cloves 1 teaspoon pure vanilla 1 ½ cups (12 ounce can) undiluted Carnation evaporated milk (or, even better, evaporated skim milk) Preheat oven to 425 degrees. Combine the filling ingredients in the order given. Pour into a glass pie dish (I prefer to spray with cooking spray beforehand). Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40-45 minutes or until a knife inserted near the center comes out clean. Cool (and enjoy!) And Pumpkin Swirl Squares From the kitchen of Jackie @ Dr. Putnoi’s office, November 2009 Preheat oven to 350F Makes approximately 24 squares 1 16 oz. can pumpkin 1 ¾ cups sugar ½ cup oil 3 eggs 2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon (I would add an extra tsp cinnamon + 1 tsp each ground ginger & ground nutmeg, but I like a spicy pumpkin pie!) 1 teaspoon baking soda 1 8 oz pkg cream cheese, softened Combine pumpkin, 1 ½ cups sugar, oil and 2 eggs, mixing until well blended. Add flour baking powder, soda & spice together, mix and then add to pumpkin mixture. Blend well again. Combine cream cheese and remaining sugar & egg, mixing until well blended. Spoon pumpkin mixture into greased & floured 15 x 10 x 1-inch jelly roll pan. Smooth into even layer. Spoon cream cheese mixture over pumpkin batter. Cut through batter with knife several times for marble swirl effect. Bake at 350, 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool. Cut into squares. |
| Go to Foodtv.com and look at Giatta's recipes (or however you spell her name)...she has a pumpking banana tart that sounds......interesting. You'd need a tart pan with a removeable bottom unless you are real good about cutting out of a solid tart pan. Never mind, here it is:
(Personally I'd find a way to add rum or whiskey to this recipe )
Quote: Ingredients For the crust: 2 cups graham cracker crumbs (14 crackers) 1/3 cup sugar 1/4 teaspoon ground cinnamon 1/4 pound (1 stick) unsalted butter, melted For the filling: 1/2 cup half-and-half 1 (15-ounce) can pumpkin puree 1 cup light brown sugar, lightly packed 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 extra-large egg yolks 1 package (2 teaspoons) unflavored gelatin 1 ripe banana, finely mashed 1 teaspoon grated orange zest 1/2 cup cold heavy cream 2 tablespoons sugar For the decoration: 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/2 teaspoon pure vanilla extract Orange zest, optional Directions Preheat the oven to 350 degrees F. Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature. For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat. Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight. For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled. |
| And of course there are pumpkin cheese cake recipes such as
http://www.goodhousekeeping.com/recipefinder/pumpkin-cheesecake-709 I don't know exactly what you want. Knowing how much I like savory and sweet pumpkin, I'm willing to try anything! |
| Joan wants you all to know that she has discovered how Pumpkin Pie is really made.
Scroll down Scroll down, it's coming Scroll down, almost there --  |
| A friend posted that one on FB yesterday - isn't it great??!!! |
| Bwahahaha ...funny |
 <--------- this is me trying to stop laughing! Hilarious...........ROFLMAO |
| I know this one is a Canadian thing but holy cow they are so good.
The link shows a pic and description which might give you some ideas of what you might like to do with your own. http://presidentschoice.ca/LCLOnline/products.jsp?type=details&catIds=cat40002&catIds=115&next=37&productId=17647 |
Willowsprite wrote: I know this one is a Canadian thing but holy cow they are so good.
The link shows a pic and description which might give you some ideas of what you might like to do with your own. http://presidentschoice.ca/LCLOnline/products.jsp?type=details&catIds=cat40002&catIds=115&next=37&productId=17647 That looks totally sinful.... |
| Made this one last year for our Thanksgiving and it was requested again this year, it is very good but is a little heavier than mousse.
Here goes: Makes 10-12 servings CRUST: 2 cups graham wafer crumbs 2/3 cup unsalted butter, melted 3 tbsp granulated sugar pinch of ground cinnamon pinch of ground nutmeg FILLING: 500g cream cheese(room temperature) 2/3 cup granulated sugar 1/4 cup all purpose flour 6 eggs 2 cups canned or fresh pumpkin puree(not pie filling) 1 tsp cinnamon 3/4 tsp ground nutmeg 1/4 tsp allspice ( I do not use this) GARNISH: 1 cup whipping cream 2 tbsp icing sugar 1. Crust: In a small bowl, mix together wafer crumbs, butter,sugar, cinnamon and nutmeg. Press into a 10inch springform pan. Refrigerate while making filling. 2. Filling: In large bowl, beat cream cheese with sugar until light and fluffy;beat in flour. Beat in eggs one at a time, beating well after each addition. Stir in pumpkin puree, cinnamon, nutmeg and allspice, pour into prepared crust. 3. Bake at 350 F oven for 1hr and 15minutes or just until barely firm to the touch. Run knife around edge of pan to loosen cake.(very important this helps to prevent cracking) Turn off heat and let cheesecake stand in oven for 30 minutes. Open oven door and let stand another 30 minutes. 4. Transfer cheesecake to wire rack and let cool for one hour. Cover and refrigerate for at least 2 hours, preferably overnight. 5. Garnish: Whip cream, gradually beat in sugar. Place cheesecake on serving plattter and remove pan sides. Garnish with rosettes of whipped cream. ENJOY! |
| These are all positively decadent yummmmmmmmy
I've purchased 6 large cans of pumpkin puree. I'm off to the kitchen now  |
| The cream cheese pumpkin pie was insanely good. The texture was perfect: light and fluffy - It kind of just dissolved in your mouth. I made 3: One to take to Thanksgiving dinner and two for home. The one I took with me was gone in about 10 minutes and the two at home lasted for nearly a day. Here's the link to the recipe I used:
http://www.foodnetwork.com/recipes/paul ... index.html I was looking forward to trying a few of the other recipes posted in this thread but our local stores are having a pumpkin shortage!!!!????  
When I went to buy more pureed pumpkin the shelves were bare at all of my local stores, with big signs apologizing for the shortage. If I had known that was an issues I'd have bought a few pumpkins and pureed them myself, but too late now. |
Lokis Mom wrote: I was looking forward to trying a few of the other recipes posted in this thread but our local stores are having a pumpkin shortage!!!!???? When I went to buy more pureed pumpkin the shelves were bare at all of my local stores, with big signs apologizing for the shortage. If I had known that was an issues I'd have bought a few pumpkins and pureed them myself, but too late now. our stores here in Atlanta posted the same signs on their bare shelves. Seems the weather was not "pumpkin friendly" this year, and the crop was light. It didn't SEEM light at Halloween when there were pumpkins everywhere. So I wonder what's up. Made me glad that I had a back stock in my cupboard; I always try to have a couple of cans on hand. |
| Doggies who need pumpkin to regulate their bowels will have trouble. If yours fit this bill, find the pumpkin or start cooking winter squash for the kids.
Friend is already concerned since she has two dogs who need a dollop of pumpkin per day. |
SheepieBoss wrote: Doggies who need pumpkin to regulate their bowels will have trouble. If yours fit this bill, find the pumpkin or start cooking winter squash for the kids.
Friend is already concerned since she has two dogs who need a dollop of pumpkin per day. When Tonks and Luna were younger, they got a teaspoon of pumpkin with each meal. Their digestion has since improved, but I'm still in the habit of keeping it in the house in canned form. |
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