Pumpkin Pie With Cranberry Topping:
RECIPE INGREDIENTS:
4 ounces cream cheese, softened
1/2 cup white sugar
1/2 cup packed light brown sugar
3 eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 cups solidly packed pumpkin mash or canned
pumpkin
3/4 cup light cream
9-inch piecrust (use your favorite recipe or our
Foolproof Pie Shell)
Topping:
1/4 cup orange juice
2 teaspoons cornstarch
1 16-ounce can whole-berry cranberry sauce
1. Heat the oven to 375° F. Using an electric mixer,
blend the cream cheese in a large mixing bowl to
further soften it. Beat in the white sugar and the
brown sugar, then beat in the eggs one at a time. Add
the vanilla extract, spices, salt, pumpkin, and cream,
and blend the filling on a low speed until it is
smooth.
2. Pour the filling into the pie shell and bake the
pie on the center rack for 30 minutes. Reduce the heat
to 350° and continue baking until the pie puffs
slightly around the edges and the center is no longer
soupy, about another 20 minutes. Remove it from the
oven and let it cool to room temperature. Cover the
pie and refrigerate it for at least 4 hours.
3. To prepare the topping, blend the orange juice and
cornstarch in a small saucepan until smooth. Stir in
the cranberry sauce. Bring the mixture to a boil over
medium heat, stirring all the while. Let the filling
boil for 1 minute, then remove it from the heat and
let it cool for 10 minutes.
4. Pour 1 1/2 cups of the topping over the pie and
smooth it up to the edges with a spoon. Pour the rest
of the topping into a serving bowl. Chill the pie for
15 minutes before serving, and set out the remaining
topping for those who prefer an extra-tart flavor.
Makes 12 servings.
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"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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