I have a recipe not for ordinary pumpkin pie, but for an awesome pumpkin cheesecake--let me tell you, it is delicious and well worth the effort!! Top it with whip cream or a big scoop of vanilla ice cream--yummy!
Crust:
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tbsp. sugar
2 tbsp. brown sugar
1/4 cup melted butter
Mix ingredients well, then press into the bottom and at least halfway up the sides of a 9" springform pan.
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Pumpkin mixture:
3/4 cup sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 tsp. ground cinnamon
1/2 tsp. ground mace
1/2 tsp. ground ginger
1/4 tsp. salt
Combine all ingredients and mix well.
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Cream cheese mixture:
3 (8 oz) packages of cream cheese
1/4 cup + 2 tbsp. sugar
1 egg
1 egg yolk
2 tbsp. whipping cream
1 tbsp. cornstarch
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
Beat cream cheese until soft. Gradually add sugar. Add egg, egg yolk and whipping cream. Beat well, then add cornstarch and extracts. Beat until smooth. With a large spoon, mix this all together with the pumpkin mixture. Mix well until creamy and consistent. Pour into springform pan, then bake at 350 degrees for 50-55 minutes. Note: the center may be a little soft. Allow to cool at room temperature on a wire rack. Best when refrigerated overnight and served the next day. Enjoy!
Aloha, Trish :-)