Pumpkin Cheese Pie Recipe
Ingredients
| 8 zwieback, made into crumbs | ||
| 1 tablespoon plus | ||
| Margarine | 1 Teaspoon (Crust:) | |
| Eggs | 2 , separated (Filling:) | |
| Firmly packed light brown sugar | 1/4 Cup (16 tbs), divided (Filling:) | |
| 1 cup each part-skim ricotta cheese and canned pumpkin | ||
| Lemon juice | 2 Tablespoon (Filling:) | |
| Lemon peel | 1 Teaspoon, grated (Filling:) | |
| Ground cinnamon | 1/2 Teaspoon (Filling:) | |
| 1/8 teaspoon each ground ginger and ground nutmeg | ||
| Evaporated milk | 1/2 Cup (16 tbs), skimmed (Filling:) | |
| Cornstarch | 2 Tablespoon (Filling:) | |
| Salt | 1 Dash (Filling:) | |
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.
Chef
