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Monday, October 25, 2010

CAFE SPECIAL OF THE WEEK - Cream Cheese Pumpkin Pie

Nothing says autumn to me like the smell of pumpkin! I love pumpkin-scented candles, trips to Starbucks for the pumpkin spice lattes, pumpkin pie, of course, and in the past I've tried to make pumpkin cheesecake. Without much success. The recipes were either too rich, too complicated, too lopsided, toooooooo . . . you know? So, I have this fabulous Lang Calendar with garden recipes, and this one looks like a winner! I've not made it yet, but since we're hosting Thanksgiving this year, I'm going to try this one. Maybe you'd like to go first and tell me if it's any good.


Make a graham cracker crust: 
Mix 1 1/2 cups graham cracker crumbs with 1/4 cup sugar, 1/4 tsp. cinnamon, & 1/4 cup melted butter. Pat into a 9 - inch pie plate. 

In a separate bowl, mix three eggs & 1/2 cup sugar. Beat until fluffy. 
Add 8 oz. softened cream cheese & 1 tsp. vanilla extract. Beat again. 
Stir in 1 1/2 cup cooked pumpkin puree, 1 tsp. cinnamon, 1/4 tsp. ground cloves, & 1/4 tsp. nutmeg. 

Pour into prepared crust and bake at 350 degrees for 45 minutes. 

Cool and enjoy! 

This one doesn't sound like it will be too sweet. A little rich, perhaps, but we all splurge some during the holidays. What's your favorite pumpkin recipe? Do you have one that's "healthy" and still tasty? 

Maybe you're not a pumpkin lover. What do you love about autumn? 

1 comment:

Julie Garmon said...

Thanks, Carla. And I can make this gluten-free with my GF gingersnaps for the crust!

Happy Fall.