Posted by Grandma Jeanne on October 18, 2008
Cheesecake layer
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
1 unbaked 9 inch pie shell
Filling
1 (16 ounce) can pumpkin (not pie filling)
1 cup evaporated milk
2 eggs, beaten
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove
Topping
2 tablespoons flour
2 tablespoons brown sugar
1 tablespoon butter
1/2 cup chopped pecans
Beat cream cheese until smooth.
Add sugar and vanilla; mix well.
Add egg, beat until smooth.
Spread over bottom of pie shell; chill at least 30 minutes.
Beat filling ingredients until smooth.
Carefully pour over cream cheese layer.
Cover edge of pie with foil to prevent crust from over-browning.
Bake at 350 degrees for 30 minutes.
Remove foil; bake 25 minutes longer.
Meanwhile, mix flour, brown sugar and butter until crumbly.
Mix in pecans.
Sprinkle over pie.
Bake 10-15 minutes more or until knife inserted near center comes out clean.
Posted by Grandma Jeanne on October 17, 2008
1 (16 ounce) can of pumpkin
1 (14 ounce) can of sweetened condensed milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon of salt
Spiced crust (See Below)
Combine all ingredients except crust; stir well.
Pour into crust.
Bake at 350 degrees for 55 minutes or until set.
Remove from oven; let cool.
Spiced Crust:
1 cup all-purpose flour
1/4 cup light brown sugar, firmly packed
1/2 teaspoon of cinnamon
1/2 cup pecans, finely chopped
1/4 cup plus 2 tablespoon of butter, melted
16 to 18 pecan halves
Combine all ingredients except pecan halves; stir well.
Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.
Posted by Grandma Jeanne on October 12, 2008
1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
16 ounces cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish
Place the 1/2 cup pecans and sugar in food processor
and process until finely chopped, about 20 seconds.
Pour into large bowl, add gingersnap crumbs, and mix.
Pour in the butter and stir well to combine.
Turn mixture into 10-inch pie dish, and press evenly against bottom and sides to form crust. Bake for 10 minutes.
Set aside to cool. (Leave oven on.)
In large bowl, beat cream cheese and brown sugar until soft and well blended.
Stir in sour cream and pumpkin.
Gradually beat in eggs, one at a time and the cinnamon, cloves, and ginger.
Place pie dish on baking sheet, and pour in filling.
Bake at 325 degrees in middle of oven for 45 minutes or until filling is set.
Let cool on rack.
Arrange pecan halves around edge of pie.
Makes 12 servings.
You can find a wide variety of electric mixers at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on October 6, 2008
2 cups flour
3/4 teaspoon salt
10 tablespoons butter, chilled
2 tablespoons shortening, chilled
1 cup brown sugar
3/4 teaspoon nutmeg
1/2 cup almonds, sliced
1 lemon
9 peaches, about 3 pounds
3 tablespoons cornstarch
1/4 teaspoon almond extract
2 tablespoons dry bread crumbs
Combine 1 cup flour and 1/2 teaspoon salt.
Cut in 4 tablespoons of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.
Sprinkle in 3 to 4 tablespoons ice water, a tablespoon at a time, until dough just comes together. Gather into a disk.
Wrap and chill at least 30 minutes.
Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg.
Cut in remaining 6 tablespoons of butter until crumbly.
Stir in almonds.
Chill.
On a lightly floured work surface, roll out chilled pie pastry to fit a 9″ pie pan. Fit pastry into pan. Trim and flute edges.
Chill.
Grate 1 teaspoon of lemon zest from the lemon, and squeeze 1 tablespoon of juice.
Peel peaches and slice.
Combine with remaining 2/3 cup brown sugar, remaining 1/2 teaspoon nutmeg, lemon zest and juice, cornstarch and almond extract.
Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture.
Sprinkle almond crumb mixture on top.
Bake 15 minutes at 475 degrees.
Reduce temperature to 350.
Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes.
Cool completely before cutting.
Posted by Grandma Jeanne on September 5, 2008
Crust Ingredients
1-1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling Ingredients
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice
Topping Ingredients
3/4 cup chilled heavy cream
~~~
Crust
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well.
Press mixture evenly onto bottom and sides of a 9-inch glass pie plate.
Bake crust in middle of oven for 10 minutes. Cool.
Filling
Whisk together condensed milk and yolks in a bowl until combined well.
Add juice and whisk until combined well. Mixture will thicken slightly.
Pour filling into crust.
~~~
Bake in middle of oven for 15 minutes at 350 degrees.
Cool pie completely on rack (filling will set as it cools).
Cover and refrigerate for at least 8 hours.
Topping
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks.
Serve pie topped with cream.
Makes 8 servings.
You can find a wide variety of electric mixers at Amazon.com. Here are just two of the possibilities:
