5 Tbs. unsalted butter, melted
1 1/2 cups cookie crumbs (24 small gingersnaps)
1/8 tsp. salt
3/4 cup sugar
8 oz. cream cheese, softened
2 large eggs
1/4 cup whole milk
1 Tbs. all-purpose flour
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1 15-oz can solid-pack pumpkin
Preparation:
Make crust by combining the butter, cookie crumbs, 2 Tbs. sugar and 1/8 tsp. salt and pressing evenly on the bottom of a 9 inch pie shell.
Preheat oven to 350°. Place 3/4 cup sugar and cream cheese in mixing bowl and mix until smooth. Add eggs, milk, flour, spices, and salt and mix until just combined.
Reserve 2/3 cup cream cheese mixture in a glass measuring cup. Mix remaining cream cheese mixture with pumpkin. Pour into crumb crust. Stir reserved cream cheese mixture and drizzle decoratively over top of pumpkin mixture then swirl with spoon.
Put pie on baking sheet and bake for 35 to 45 minutes until center is just set. Cool to room temperature, about 2 hours, then chill, loosely covered with foil.
History:
Gourmet Magazine page 112, November 2006.
No comments:
Post a Comment