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Pumpkin-Cheese Pie, under a nut-crunch topping (printed clipping)
From the family recipe box
What it is
A pumpkin-cream-cheese custard baked in a pastry shell, finished part-way through with a baked-on butter-walnut-brown-sugar crunch.
One 8 oz package cream cheese, softened · ¾ cup packed brown sugar · 2 Tbsp flour · 1 tsp cinnamon · 1 tsp ginger · ½ tsp salt · ¼ tsp nutmeg · one 16 oz can pumpkin · one 5.33 oz can evaporated milk · 3 eggs · one 9-inch unbaked piecrust · Nut-Crunch Topping.
Early in day: oven 375°F. Beat cream cheese with the next six ingredients until blended. Add pumpkin, undiluted milk and eggs; beat just until blended; pour into the unbaked crust; bake 30 minutes. Add the topping and bake 15 minutes longer. Cool. Makes 10 servings, 400 calories each.
Nut-Crunch Topping: melt 2 Tbsp butter over low heat; stir in ¾ cup chopped walnuts and ⅓ cup brown sugar.
Notes — this is NOT the same recipe as the handwritten card
The box contains a handwritten pumpkin-cheese-pie card as well (already filed in Cards\), and the
names are nearly identical. They are different recipes and must not be merged or treated as versions
of one another:
| printed clipping (this file) | handwritten card | |
|---|---|---|
| Crust | 9-inch unbaked pastry shell | graham cracker crumb, pre-baked 10 min |
| Dairy | 5.33 oz evaporated milk | ¾ c. rich milk or cream |
| Eggs | 3 | 4 |
| Spicing | cinnamon, ginger, nutmeg | cinnamon, nutmeg, ginger, grated lemon peel, vanilla |
| Finish | baked-on nut crunch | sweetened sour cream, pecans optional |
| Bake | 375°, 30 + 15 min | 350°, ~60 min |
Different crust, different dairy, different finish, different oven. The handwritten card is a family document and publishable; this one is not. The only thing they share is a name and a season.
Whether the family card was ever derived from this clipping is not knowable from either page — the recipes are too far apart to claim it, and it is not claimed here.
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