PUMPKIN CREAM CHEESE PIE RECIPE RECIPES

Name: Ultimate Pumpkin Pie
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 2 pounds butternut squash (1 small squash), peeled, seeded and cut into 1 1/2-inch chunks (about 3 cups), see Tip; 1 cup/240 milliliters heavy cream; 2 tablespoons granulated sugar; 2 tablespoons unsalted butter, cut into small pieces; All-purpose flour, for rolling out the dough; Dough for a single 9-inch pie crust; 3 large eggs; 2/3 cup/132 grams light brown sugar; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon grated nutmeg; 1/8 teaspoon ground allspice or pinch of ground cloves; 1 tablespoon bourbon or dark rum, or use 1 teaspoon pure vanilla extract; 1/2 teaspoon fine sea salt

ULTIMATE PUMPKIN PIE RECIPE - NYT COOKING

Ultimate Pumpkin Pie Recipe - NYT Cooking image

Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that’s both ultracreamy and richly flavored. Just don’t be tempted to halve the whole squash and bake it still in the skin. Cutting it into cubes allows for the most evaporation and condensation for the best texture and taste. If using a glass or ceramic pie pan, you might want to parbake the crust. Since glass doesn’t conduct heat as well as metal, the crust may not cook through if you don’t parbake.

Provided by Melissa Clark

Total Time 3 hours 30 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 pounds butternut squash (1 small squash), peeled, seeded and cut into 1 1/2-inch chunks (about 3 cups), see Tip
1 cup/240 milliliters heavy cream
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cut into small pieces
All-purpose flour, for rolling out the dough
Dough for a single 9-inch pie crust
3 large eggs
2/3 cup/132 grams light brown sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon ground allspice or pinch of ground cloves
1 tablespoon bourbon or dark rum, or use 1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Steps:

Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don’t slump.)
When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

PUMPKIN BARS W/CREAM CHEESE FROSTING RECIPE - FOOD.COM

Pumpkin Bars W/Cream Cheese Frosting Recipe - Food.com image

Make and share this Pumpkin Bars W/Cream Cheese Frosting recipe from Food.com.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 48 bars, 48 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 beaten eggs
1 (16 ounce) can pumpkin (I can only find 15oz cans and that seems to work just fine)
1 cup cooking oil
1 (3 ounce) package cream cheese, softened
1/4 cup butter or 1/4 cup margarine, softened
1 teaspoon vanilla
2 1/4 cups sifted powdered sugar

Steps:

PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
Stir in the eggs, pumpkin, and oil till combined.
Spread batter in an ungreased 15x10x1-inch baking pan.
Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
Cool for 2 hours on a wire rack.
MUST COOL BEFORE SPREADING ON FROSTING.
FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy.
Gradually add powdered sugar, beating well to reach spreading consistency.
Spread ontop of bars.
BEST WHEN SERVED REALLY CHILLED!

Nutrition Facts : Calories 129.1, FatContent 6.6, SaturatedFatContent 1.7, CholesterolContent 22.1, SodiumContent 71.7, CarbohydrateContent 16.7, FiberContent 0.2, SugarContent 11.9, ProteinContent 1.3

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