Pumpkin Cheesecake Pie

 

Pumpkin Cheesecake Pie

Ingredients

·         1 Deep dish pie shell (I used 2 small premade pecan pie crusts)

·         15 oz can of pumpkin puree

·         8 oz cream cheese softened

·         1/2 cup white granulated sugar

·         1/2 cup brown sugar

·         1 tsp cinnamon

·         1/2 tbsp pumpkin pie spice mix

·         1/8 tsp salt

·         2 large eggs

·         1/2 cup heavy cream

·         1 tsp vanilla

Instructions

1.                  Preheat the oven to 350.

2.                  Beat cream cheese and sugar until smooth (about 2 minutes).

3.                  Add pumpkin puree and dry spices, beat until well blended.

4.                  Add eggs, heavy cream and vanilla. Beat well.

5.                  Place pie shell on the baking sheet. (This will make it easier to place the pie in the oven and take it out.)

6.                  Pour filling into the pie shell and make sure it's spread evenly.  (Don't overfill the pie shell. There will be a little bit of pie filling left over.)

7.                  Bake for 40-45 minutes (it will be a little jiggly in the middle but set at edges).

8.                  Turn off the oven and open the oven door half way. Let pie sit in the oven for about 10 minutes before taking it out.

9.                  Cool pie to room temperature and refrigerate for at least 4 hours. 

10.             Serve it cold.

Pumpkin Pecan Streusel Torte

 

Pumpkin Pecan Streusel Torte

Servings: 8 to 10

Prep Time: 30 Minutes

Cook Time: 55 Minutes

Total Time: 1 Hour 25 Minutes

INGREDIENTS

FOR THE CRUST

·       1 cup pecans

·       3/4 cup all purpose flour

·       6 tablespoons packed light brown sugar

·       4 tablespoons unsalted butter, melted

·       1/8 teaspoon salt

FOR THE FILLING

·       2 large eggs

·       1 (15-oz) can pure pumpkin, such as Libby's

·       1 (12 fl-oz) can evaporated milk

·       1/2 cup granulated sugar

·       1/2 cup packed light brown sugar

·       1-1/2 tablespoons all-purpose flour

·       1-3/4 teaspoons ground cinnamon

·       1/4 teaspoon ground nutmeg

·       1/4 teaspoon ground ginger

·       1/8 teaspoon ground cloves

·       1/8 teaspoon freshly ground black pepper

·       1/4 teaspoon salt

FOR THE STREUSEL

·       1/3 cup all-purpose flour

·       1/4 cup rolled oats

·       1/2 cup packed light brown sugar

·       3/4 teaspoon ground cinnamon

·       1/4 teaspoon ground nutmeg

·       1/8 teaspoon salt

·       4 tablespoons cold unsalted butter, cut into small pieces

·       3/4 cup chopped pecans

INSTRUCTIONS

1.        Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.

2.        Make the Crust: Combine the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade. Process until the nuts are finely ground. Transfer the crust mixture to the prepared pan. Using your hands or the bottom of a dry measuring cup, pat into an even layer. Place the pan on a baking sheet for easy handling and set aside.

3.        Make the Filling: In a large bowl, whisk the eggs. Add the remaining filling ingredients and whisk until smooth. Pour the filling over the crust in the pan. Bake for about 30 minutes, or until the filling is set around the edges but still wobbly in the center.

4.        Make the Streusel Topping: Meanwhile, in a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined. Add the butter pieces and, using your fingers, rub the butter into the other ingredients until the mixture is evenly moistened and clumpy. Stir in the pecans and refrigerate until ready to use.

5.        Once the torte has baked for 30 minutes, remove it from the oven. Sprinkle the topping evenly over the partially baked filling (don't worry that the filling is still a bit liquid; the topping will not sink). Bake for 25 to 30 minutes more, until the filling is set and the topping is golden brown. Let the torte cool completely on a rack, about 4 hours. To serve, run a thin-bladed knife around the edge of the pan to loosen the torte from the sides, then remove the outer ring from the springform pan and transfer the torte to a platter. Slice into wedges and serve with sweetened whipped cream, if desired.

6.        This torte is best made on the day of serving. Store leftovers, loosely covered with foil, in the refrigerator. Allow to come to room temperature before serving.

 

Fudge Brownie Pie

 

Fudge Brownie Pie

Cook Time 40 minutes

Total Time 40 minutes

Servings 8 servings

Ingredients

·         1 unbaked 9 inch pie shell 

·         1/2 cup butter melted

·         1 cup sugar

·         1 teaspoon vanilla

·         2 large eggs beaten

·         1/3 cup unsweetened cocoa powder

·         8 oz chopped dark chocolate bar- I used my melting dark chocolate chips and chopped them

·         1/4 cup all purpose flour

Instructions

1.     Pre heat oven to 350 degrees and place rack on lowest shelf in oven.

2.     Prepare pie crust according to directions. See recipe notes.

Make filling:

1.     Melt butter in a small pan. Remove from heat.

2.     Add sugar and vanilla, whisk until mixed well.

3.     Whisk in two beaten eggs to butter mixture.

4.     Add cocoa powder, chopped chocolate and flour to pan. Fold in until wet and dry ingredients are incorporated. This will take just a few turns of the spatula, do not over mix!

5.     Scrape brownie filling into prepared unbaked pastry shell.

6.     Bake for 35-40 minutes.

7.     Let sit on counter for at least one hour before serving.

Recipe Notes

-Use a 9 inch shallow pie plate for this recipe. Do not use a deep dish pie plate. -If you would like to add nuts, add 1 cup of roughly chopped nuts to the batter with the flour and reduce the cooking time to 35 minutes. -I highly suggest baking on the bottom rack of the oven (not the bottom of the oven, the bottom rack). Place the rack on the lowest shelf setting of the oven. This will insure the bottom crust is cooked without the top of the pie getting overcooked.