Pumpkin Cheese Pie From 1958 Good Housekeeping Recipes

PUMPKIN CREAM CHEESE PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

PUMPKIN CHEESE PIE (FROM 1958 GOOD HOUSEKEEPING)

Steps:

• Combine crumbs, 2 tbs. sugar, butter, until crumbly; press to bottom and sides of a 9" pie plate. Refrigerate.
• In a double-boiler top, mix gelatine, 6 tablespoons sugar, salt, spices. Beat egg yolk with milk, pumpkin; add to gelatine mixture. Cook over boiling water, stirring, 6 minutes, or until gelatine dissolves, mixture thickens. Cool; stir in cheese. Beat egg white until stiff but not dry; gradually add 2 tablespoons sugar, beating until stiff; fold in gelatine mixture. Whip 1/2 cup cream; fold into gelatine mixture. Turn into crust. Refrigerate until firm. Whip rest of cream; spoon onto top of pie.

PUMPKIN CHEESECAKE PIE

Steps:

• In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.