Archive for November, 2011

Lamesauce McLamesauce

This might be awful, but in case it isn’t, here is the rundown on the pumpkin pie situation this year: 

Pumpkin Pie/Pumpkin Cheesecake Double Header

Makes 1 pie, 1 cheesecake

1 package of Pillsbury roll out pie crusts

1 premade graham cracker crust

  • 1.5 cups sugar
  • 1 fat can of plain pumpkin
  • 3 T flour
  • 1 T cinnamon
  • 1/2 t ground cloves
  • 1/2 t ground nutmeg
  • 2 1/4 t salt
  • 6 eggs
  • 2 cups milk 
  • 2 packages of Philly cream cheese
  • 1/4 cup sour cream

Preheat oven to 450 degrees. Warm pie crust to room temp and place in pie pan. Bring cream cheese to room temp. Mix dry ingredients (sugar through salt) in a large bowl. Mix eggs separately. Slowly add eggs and milk to the pumpkin mixture. Pour mix into pie crust. With second premade crust, cut out shapes with cookie cutter and add to edges of pie. Cook at 450 degrees for 5 minutes, then turn heat down to 325 degrees and cook for 45 minutes. 

Meanwhile, beat sour cream and cream cheese together in mixer. Add remainder of pumpkin mixture slowly. Mix until there are no tiny clumps of cream cheese. Pour into graham cracker crust. Place in oven at 325 degrees and cook for one hour. 



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