BROWN SUGAR PUMPKIN PIE
- 1 12-inch circle of pate brisee, chilled
- 1 1oz. can pumpkin puree
- 3 large eggs, lightly beaten
- ½ c. heavy cream (not ultra-pasteurized)
- ½ c. packed dark brown sugar
- ½ t. allspice
- ½ t. cinnamon
- ½ t. ground ginger
- ½ t. salt
- Crystallized ginger for decoration
Preheat oven to 375 degrees.
Line 8-inch deep tart mold or pie tin with rolled-out pastry. Trim border to tart-mold depth or 1” beyond pie tin rim. Fold pastry down on sides of tart mold or over to form a border on pie tin. Pinch pastry to fit sides of mold or form border at top of pie tin rim.
Combine all remaining ingredients in mixing bowl and stir until well blended. Pour into prepared pastry shell and bake for 50-55 minutes, or until the crust is nicely browned and the custard is set. (Test custard with knife blade to determine that it is set.)
Cool pie on rack. Un-mold from tart mold when just cool enough to handle the hot mold. Cool completely before serving. When completely cooled, decorate with slivers of crystallized ginger to define slices.
Makes one 8-inch bottom-crust pie.
—Gail Hodges of Lake Forest, a variation on a recipe from Martha Stewart’s Pies and Tarts
CRANBERY APPLE ORANGE SALAD
- 1 large Granny Smith apple, peeled, cored, cut into small dice
- 3 c. (12 oz.) fresh cranberries, washed
- 1/3 c. glace orange peel
- ¼ c. water
- 1-1/4 c. sugar
- ½ t. ground cinnamon
- ¼ t. ground clove
Combine all ingredients, bring to boil, then turn down to simmr, cover and cook gently 10-15 minutes until cranberries burst. Transfer to bowl or storage container, and let cool. Can be made several days ahead, and keeps well. Wonderful with turkey, chicken, and cold meats such as pork roast.
—Gail Hodges of Lake Forest
- 3/4 c. brown sugar
- 6 tbs. butter, chilled
- 1 1/2 c. chopped pecans
- 1 1/2 c. graham cracker crumbs
- 1/4 c. sugar
- 6 tbs. butter, melted
- Three 8oz. cream cheese, room temp.
- 3/4 c. packed brown sugar
- 3/4 c. sugar
- 5 large eggs, room temp.
- 1lb. canned solid pack pumpkin
- 1/2 c. whipping cream
- 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
Place sugar in small bowl. Add butter and cut in until mixture resembles course meal. Stir in pecans. Set aside.
Blend crumbs sugar and butter in bowl. Press crumb mixture in bottom and up sides of 9 x 2 1/2 inch springform pan. Chill for 15 min.
Preheat oven to 325 degrees. Beat cream cheese in large bowl until smooth. Mix in sugars. Add eggs one at a time-beat until fluffy. Blend in pumpkin, whipping cream, and spices. Pour into crust. Bake until center is no longer firm when pan is shaken-about 90 mins. Sprinkle topping over cheesecake. Bake another 15-20 mins. Place a baking sheet underneath to catch any melting butter. Transfer to rack to cool. Refrigerate overnight. Can be prepared 2 days in advance. Crust can be doubled if you prefer a thick crust. Serves 10-12.
—Susan Barr of Lake Forest
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