Pumpkin Cheese Pie Recipe
Are you looking for a special Pumpkin Cheese Pie recipe? This Pumpkin Cheese Pie makes a compelling Side Dish for most party meals. This delicious awaits you, try it right away!.
Ingredients
Crust:
8 zwieback, made into crumbs
1 tablespoon plus
1 teaspoon margarine
Filling:
2 eggs, separated
1/4 cup firmly packed light brown sugar, divided
1 cup each part-skim ricotta cheese and canned pumpkin
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger and ground nutmeg
1/2 cup evaporated skimmed milk
2 tablespoons cornstarch
Dash salt
Directions
To Prepare Crust:
Preheat oven to 350°F.
In bowl combine zwieback crumbs and margarine, mixing thoroughly.
Using back of a spoon, press crumb mixture over bottom and up sides of 9-inch pie plate.
Bake until crisp and brown, 8 to 10 minutes.
Remove from oven to wire rack to cool.
To Prepare Filling and Bake:
In large mixing bowl beat egg yolks with 2 tablespoons plus 2 teaspoons brown sugar until well combined; add cheese, pumpkin, lemon juice, lemon peel, and spices and stir to combine.
In small bowl or 1-cup measure combine milk and cornstarch, stirring to dissolve cornstarch; stir into pumpkin mixture.
In medium bowl, using electric mixer on high speed, beat egg whites with salt until soft peaks form; beat in remaining 1 tablespoon plus 1 teaspoon sugar and continue beating until stiff peaks form.
Gently fold whites into pumpkin mixture; pour filling into cooled crust and bake at 350°F for 35 to 40 minutes (until a thin-bladed knife, inserted in center, comes out clean).
Set on wire rack and let cool completely.
Preheat oven to 350°F.
In bowl combine zwieback crumbs and margarine, mixing thoroughly.
Using back of a spoon, press crumb mixture over bottom and up sides of 9-inch pie plate.
Bake until crisp and brown, 8 to 10 minutes.
Remove from oven to wire rack to cool.
To Prepare Filling and Bake:
In large mixing bowl beat egg yolks with 2 tablespoons plus 2 teaspoons brown sugar until well combined; add cheese, pumpkin, lemon juice, lemon peel, and spices and stir to combine.
In small bowl or 1-cup measure combine milk and cornstarch, stirring to dissolve cornstarch; stir into pumpkin mixture.
In medium bowl, using electric mixer on high speed, beat egg whites with salt until soft peaks form; beat in remaining 1 tablespoon plus 1 teaspoon sugar and continue beating until stiff peaks form.
Gently fold whites into pumpkin mixture; pour filling into cooled crust and bake at 350°F for 35 to 40 minutes (until a thin-bladed knife, inserted in center, comes out clean).
Set on wire rack and let cool completely.
