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| Pumpkin-cream Cheese Pie |
ShawdoS
Recipes: 19
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- Pecan Shortbread Cookie Crust:
- 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
- 3 tablespoons butter or margarine, melted
- 3 tablespoons Gold Medal® all-purpose flour
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- Pumpkin-Cream Cheese Pie:
- 1 cup sugar
- 3 tablespoons Gold Medal® all-purpose flour
- 1 package (8 ounces) cream cheese, softened
- 1 package (3 ounces) cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 can (15 ounces) pumpkin (not pumpkin pie mix)
- 1 tablespoon milk
| | Crust Directions:
1. Mix all ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown
Cheese Pie Directions:
1. Heat oven to 375ºF. Bake Pecan Shortbread Cookie Crust; cool.
2. Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.
4. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving
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| Pumpkin Roll-up |
Kari
Recipes: 3
Joined Oct '06
Favorites: 0 |
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Ready in about minutes or less!
- 1 (16 oz.) can pumpkin
- 1 (14 oz.) can sweetened condensed milk
- 2 eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. each of ground ginger, nutmeg & salt
- 3/4 cup sifted all-purpose flour
- 1 tsp. baking powder
- 1 cup chopped walnuts, pecans, or almonds
- Cream Cheese Filling (recipe below)
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- Filling:
- 2 cups powdered sugar
- 1 (8 oz.) pkg. softened cream cheese
- 1 tsp. vanilla (almond or walnut extract)
| | Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch baking sheet.
Line with wax paper. Grease and flour the wax paper. Mix together well, the pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg & salt. Stir in the sifted flour and baking powder. Pour onto waxed paper covered baking sheet Sprinkle with nuts. Bake for 12-15 minutes. Dust cake with powdered sugar. Cover with damp towel. Invert. Remove pan and paper.
Trim 1/4 inch from sides. Roll up cake and towel from short end. Place, seam-side down, on rack. Cool. Unroll and spread with Cream Cheese Filling. Re-roll cake. Refrigerate until serving time.
Filling:
Blend all of the above ingredients; add cranberries, if desired. A colorful and tasty addition to a holiday breakfast or to eat at anytime!!
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