How To Make Pumpkin Pie

 Many of our customers around the world enjoy our pumpkin pie recipe. We know you'll love it, too.

Pie Pastry Shell

1 1/2 cups all-purpose flour

1/4 cup cold unsalted butter, cut into chunks 1/4 cup cold shortening, cut into chunks

1 1/2 teaspoons sugar

4-6 tablespoons ice water

Batter makes enough for a 9" or 10" crust cake.

Pumpkin Pie Filling

3/4 cup firmly packed dark brown sugar

1/4 cup granulated sugar

2,

tablespoons all-purpose flour

1 tablespoon unsalted molasses

1 1/ 2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

>1/4 teaspoon salt

2 cups canned pumpkin puree 3 large eggs, lightly beaten1 3/4 cups whipping cream (sweetened vanilla-flavored whipping cream on the side if desired)

Handrind Using fingertips, flour, butter, shortening, and sugar in a bowl, mix together until mixture resembles

flour.

Add ice water, stirring mixture until water is incorporated.

Form the dough into a ball.

Knead the dough lightly with the palm of your hand on a smooth surface for a few seconds to spread it evenly.Drink the floured dough and refrigerate for at least 1 hour or up to 2 days wrapped in plastic wrap.

Set the processor with a steel blade.Mix the flour, butter, shortening and sugar.

Process until the mixture resembles coarse flour.

Splash water over the mixture and process until done, coming together in large, pebble-sized pieces.Place dough on work surface and knead with palm of hand for a few seconds to spread evenly.

Dust the dough with flour and wrap in cling film and refrigerate for at least 1 hour or up to 2 days.

Roll out the dough and trim the excess from the sides of the cake pan, leaving 1 inch over. Fold the excess over the edge and press into the sides of the bowl.Fold the edges decoratively.

Prick the lower edge of the bowl with a fork and chill for 1 hour.

Preheat oven to 375 degrees F.

Line, weigh and blind bake dish in center of oven for 10 minutes.

Carefully remove the peso beans and paper and bake the shell an additional 5 minutes or until lightly colored. Leave to cook on a wire rack.

Pumpkin Pie Filling

In a bowl, combine brown sugar, granulated sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves, and salt.

Add the pumpkin puree.

Add the eggs and cream to the pumpkin mixture.

Pour the filling into the pre-baked crust.Bake the tart in the center of the oven for about 40 minutes or until the filling is set. Leave to cool on a wire rack.

Serve the pumpkin pie with whipped cream, if desired.

Pumpkin Ginger Cheesecake

Costa

4 tablespoons butter

3/4 cup graham cracker crumbs

1/2 cup shredded gingerbread cookies 1 tablespoon brown sugar (or your favorite substitute)

1 teaspoon cinnamon

filling

1 cup heavy cream, chilled

24 ounces cream cheese, softened 1 1/2 cups sugar

3 large eggs

1 1/2 cups pumpkin puree3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger

3/8 teaspoon ground cloves 1/4 cup walnut halves

Preheat oven

to 325 F or 300 F convection.

To make the crust

In a small saucepan, add the butter and melt over medium heat.In a medium bowl, combine the whole wheat cookie crumbs, gingerbread cookies, brown sugar, and cinnamon.Add the melted butter and mix together with a fork.

The bottom and sides of 10 pieces Line out the springform pan with p ergamine or wax paper.

Spray with non-stick pan spray.

Press crumb mixture into base.

Pour the cream into a medium bowl and whip until soft peaks form. Refrigerate and cream cheese (in a large bowl) with electric mixer until fluffy. Gradually add the sugar, beating well.

Add the eggs one at a time and beat until the mixture is fluffy and light.

Add pumpkin, cinnamon, ginger and cloves.

Take the whipping cream out of the fridge and lightly mix to mix again. Using a flat spatula or spoon, fold the whipped cream into the pumpkin and cream cheese mixture.

Pour the mixture into the prepared batter.Wrap a continuous layer of aluminum foil around the springform pan and press firmly.

Place the wrapped pan in a baking pan and fill the pan source halfway with hot water.

Bake for 60-70 minutes. Cool the cheesecake to room temperature, then place in the fridge for at least 3 hours to cool completely. Remove the sides of the springform pan. Just before serving, place the walnut halves on top of the cheesecake for garnish and form a ring around the edges.