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Thursday November 10, 2005
Simply pumpkin: Cream cheese pie, spiced souffle
WEASSCKlAnj) PRESS
For pumpkin-dessert
lovers who also want to
have their cheese cake and
eat it at Thanksgiving.
Januz Noka, pastry chef at
New York City’s historic
Grand Central Oyster Bar,
has the answer.
He suggests his pumpkin
cream cheese pie, which
comes with an added attrac
tion: It’s an easy recipe for
the home cook.
“You must have pumpkin
at Thanksgiving,” Noka
says. “It’s part of America’s
tradition and heritage. But
not everyone likes the tradi
tional pumpkin pie, so this
recipe is a wonderfully mild
blend of the cream-cheese
and pumpkin flavors with
classic ingredients such as
vanilla extract, brown
sugar, nutmeg and cinna
mon.”
Since you can’t have too
much of a good thing, he
offers another pumpkin
recipe as a backup and for
second helpings; spiced
pumpkin souffle, baked in
individual dishes.
Pumpkin Cream
Cheese Pie
One pre-baked 10-inch pie
shell
For cream cheese filling:
11/2 cups soft cream
cheese
3/4 cup sugar
1 teaspoon ground cinna
mon
1 teaspoon vanilla extract
4 eggs
-For pumpkin filling:
2 cups canned or home
made pumpkin puree,
unseasoned
3 eggs
1/2 cup sugar
1 cup evaporated milk
1/2 cup heavy cream
1 teaspoon ground cinna
mon
1 teaspoon ground nut
meg
1 teaspoon groimd ginger
-Optional garnish;
Whipped cream
Pumpkin candy
Preheat oven to 350 F.
To make cream cheese fill
ing: In a mixing bowl, com
bine cream cheese, sugar
and cinnamon with paddle
mixer for 5 minutes at
medium speed; add 2 eggs
and vanilla, beating at low
speed until completely com
bined; scrape bowl and add
2 more eggs; combine, beat
ing at low speed until mix
ture is free of lumps. Pour
into pre-baked shell; refrig
erate for 15 minutes until
firm.
Tb make the pumpkin fill
ing: In a mixing bowl, com
bine pumpkin puree, 3 eggs,
1/2 cup of sugar, evaporated
milk, heavy cream, cinna
mon, nutmeg and ginger,
beating by hand with a
whisk until the mixture is
smooth and firm (about 5
minutes); pour on top of
cream cheese filling very
gently and spread evenly
imtil it completely covers
the cream cheese.
Bake 45 to 50 minutes at
350 F, until pie is puffing up
slightly, and golden brown.
Serve warm after letting pie
stand about 15 minutes, or
allow to cool for serving.
Serve with whipped cream,
or, if desired, garnish with
rosettes of whipped cream
and pumpkin candy
Makes one 10-inch pie.
Spiced Pumpkin
Souffle
2 cups canned or home
made piunpkin puree,
unseasoned
1 cup evaporated milk
1/2 cup heavy cream
1/2 cup plus 2 tablespoons
of sugar
11/2 teaspoons ground cin
namon
11/2 teaspoons ground
nutmeg
11/2 teaspoons groimd gin
ger
3 eggs, yolks and whites
separated
Optional garnish:
Whipped cream
Pumpkin candies
In a medium mixing bowl,
mix pumpkin, milk, cream,
1/2 cup of sugar, cinnamon,
nutmeg and ginger. Beat
the egg whites in a separate
bowl until firm. Gently,
with a plastic spatula, fold
egg whites into the pump
kin mixture.
Preheat oven to 350 F
Butter six 3-inch
ramekins. Lightly sprinkle
the 2 tablespoons of sugar
evenly in bottoms of the
ramekins. Divide pumpkin
mixture among ramekins.
Bake for 25 to 30 minutes
at 350 F until nicely puffed
up. Don’t overcook or the
souffle will fall. Serve
immediately if you want a
warm dessert, or cool for
1/2 to 1 hour to serve
cooled. Serve with whipped
cream and pumpkin candy
garnish, if desired.
Makes 6 servings.
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