Pie # 16: Pumpkin Pie Toffee Cheesecake

I hope everyone had a wonderful Thanksgiving! If yours was anything like mine, it was spent with family and great food. Anyone who actually knows me, probably knows it's difficult for me to gain weight; trust me when I say I put on a substantial amount of fat from all the desserts (specifically pie!) I ate during the holiday. You'll believe me once I post the next two pies. (Two pies this week since I didn't blog over Thanksgiving!)

First, this isn't "technically" a pie. It's a cheesecake. However, the word "pie" is in the title so I think it counts! This recipe is so easy and wonderful. You need to make it immediately - I promise it will impress you! I found it on Our Best Bites, so you know it's great. (Printable Version)

Crust:
Two cups graham cracker crumbs
1/2 cup butter (melted)
*Spray 9-inch springform pan with cooking spray. Combine crumbs and melted butter in pan and press evenly. Bake at 300 degrees for 15 minutes.

Filling:
2 8 oz packages cream cheese (go all-out and buy the original - none of that fat-free stuff)
1/2 cup sugar
1 tea vanilla
5 eggs
1 bag toffee bits
1 15 oz can pumpkin (We all know I'm never making homemade again)
3/4 cup whipping cream
2/3 cup sugar
1/2 tea ground cinnamon
1/4 tea pumpkin pie seasoning
1/8 tea salt

In large bowl, beat together cream cheese, 1/2 sugar and vanilla until smooth. Keep beating and add 2 eggs. stir in toffee bits and pour over baked crust. Use a spatula to spread evenly.

Mix together pumpkin, whipping cream, remaining eggs (3), 2/3 cup sugar, spices, and salt.

Very, very carefully, pour this over your yummy cream cheese concoction.

Bake at 300 degrees for 2 hours or until edges are firm but center is still jiggly when you shake the pan. Turn oven off and open door so that the cheesecake/pie cools slowly. Remove from oven after 30 minutes.

Let stand on the counter until completely cool and chill in the refrigerator for 6 hours (preferably overnight).

Top with whipped cream and leftover toffee bits. Take a bite into the best cheesecake/pie you'll ever eat.

Pie # 13: Homemade Pumpkin Pie

Yes: I made my own pumpkin filling. The verdict? Overrated. (Sorry, Mom.) I actually took the time to place an entire pumpkin into the oven for over an hour only to be disappointed. Then again, I probably would have liked this pie more if I had used a better crust recipe.

Silky Pumpkin Pie
from Better Homes and Gardens
(Printable version)

Crust:
Every Day Pie Crust
(I cut this recipe in half since I only needed 1 pie shell. Have fun halving 1 egg, lol)

Filling:
3 large eggs
1/3 cup sugar
1 14oz can sweetened condensed milk
1 1/2 cups pumpkin puree
3 tablespoons butter, melted and cooled
1 tablespoon flour
1/2 tsp nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Bake pumpkin:
Snag a pumpkin of your choosing (I stole a ghost pumpkin from my parents' farm. I've also heard that sugar pumpkins and Cinderella pumpkins are good varieties for making pie.) Using a sharp knife or fork, poke several holes all over your pumpkin. Place on foil-lined cookie sheet and bake at 350 for an hour or until pumpkin is soft when poked with a fork. Cool completely. (This could take several hours.)

Cut open pumpkin, scrape out seeds and guts. Using an ice cream scooper, scrape the rind into a bowl. After you've collected as much rind as your patience allows, puree it in a food processor. (If you don't have a food processor, you should invest in one now.) Voila: You have pumpkin mash ready for pie!

Mix all ingredients together with pumpkin mash. Pour into prebaked pie crust. Bake at 350 for 50-60 minutes or until filling is set along the edges and slightly loose in the middle.

Pat yourself on the back. You just spent hours doing something that won't taste any better than if you had grabbed a can of pumpkin pie filling off the shelf at Winco. Try not to feel like you wasted time.