Not wanting any of our food to go to waste, I once again looked to my pumpkin recipe book for some guidance. I have a pumpkin pie recipe I really love, but wanted to try the Pumpkin Cheesecake from the book so we found some cream cheese in Charleston after a massive search. (Note: in trendy cities “market” is code for overpriced sandwiches with wine, and “grocery” is code for cheap sandwiches with beer).
Pumpkin 1: Pumpkin Cheesecake
I guessed at two packages cream cheese but needed three. I was also short one egg, had no rum and beat the egg whites as much as possible but they were only foamy, not stiff. It wasn’t a problem in the end.
Original Recipe: 1 1/2 lbs. Cream Cheese (3 packages), 6 eggs yolks, 1 1/3 c. sugar, 2 tsp. ginger, 2 tsp. cinnamon, 1/4 tsp. salt, 3 tbs. honey, 2 tbs. rum, 2 c, pumpkin puree, 6 egg whites. Directions: Combine all ingredients except egg whites. Fold in stiffly beaten egg whites. Bake at 325 for 20-25 mins. (I left mine in longer).
I just mixed everything I had together and baked it anyway! Probably for the best health-wise to have less cream cheese.
It was super-delicious. Next time I will smooth out the cream cheese more. It was a little lumpy but I thought it would maybe even out when baking. Not the case, but didn’t affect the taste.
Pumpkin 2: Pumpkin Bread
This is a whole wheat bread and was very easy to make. It is very good and I would recommend it for a breakfast food. Also, luckily I have these nice baking pans that make it impossible for me to burn anything which I think is an important part of my baking coming out well sometimes.
Recipe: 2 c. brown sugar, 1 c. oil, 3 eggs, 2 c. pumpkin puree, 3 c. whole wheat flour, 1/2 tsp salt, 1 tsp baking powder, 1 tsp. ground cloves, 1 tsp. cinnamon, 1 tsp. nutmeg, 1/2 c. chopped pumpkin seeds. Directions: Mix sugar and oil, adding eggs and beating well. Add pumpkin puree, then dry ingredients, mixing well. Bake 45-60 mins at 325 degrees.
VELOCIR 