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dacoyle
11-23-2005, 01:37 PM
I should have posted this at least a day or three ago, but better late than never... so just in time for Thanksgiving in the US, my favorite pumpkin pie recipe...

Pumpkin Cheese Pie

Ingredients:


1 package cream cheese (softened)
2 tablespoons sugar
1 tub Cool Whip
1 graham cracker pre-baked crust
1 small can pumpkin
2 packages instant vanilla pudding
milk
pumpkin spice, to taste

Preparation:


Mix cream cheese, sugar, 2 tbs milk, and half the Cool Whip until blended.
Pour into graham cracker crust
Mix pumpkin, vanilla pudding, 2/3 cup milk, and pumpkin pie spice.
Pour on top the cheese mixture.
Chill 4 hrs.

Serve with additional cool whip on top.

Happy Thanksgiving from my family to yours,

Franca
11-23-2005, 02:26 PM
Happy Thanksgiving back to you and yours, Dennis! As easy as that recipe sounds, I don't bake, LOL. I don't even own a mixer, and the idea of trying to mix cream cheese without one makes my arm hurt. ;) I bought a nice apple-berry pie and some ice cream. But I'll hang onto the recipe for next year in case my husband wants to try making it. :D

terrie
11-25-2005, 03:30 PM
dennis: 1 tub Cool Whip
Cool Whip??? Ewww...but then...I'm not much for pumpkin pie to begin with...give me a mincemeat pie any day...'-}}

Hope you had a lovely turkey day...

Terrie

ktinkel
11-25-2005, 04:32 PM
Cool Whip??? EwwwNow I know you are really Italian (or Italian-American, anyway).

You must know, of course, that Kathleen Virginia Mary Cronin Tinkel is not Italian, either. (My culinary past was mono-chromatic: white-ish!) But I learned a lot by living among Italians in NYC, and one of the things I learned is that cream is cream (not “creme” or ”CoolWhip”) and that quality of the ingredients (and cleanliness) trumps everything else.

Our neighbor (whose parents owned one of the premier Italian restaurants in Bridgeport during the 40s through 60s) brought us some pie yesterday: pumpkin and pecan. We are swooning.

Happy Thanksgiving! :)

ElyseC
11-25-2005, 06:15 PM
Now that's what I haven't had a good one of in ages, mincemeat pie! If really good and the crust is made with real lard, not that dreadful partially-hydrogenated, plastic fat stuff, I'd say that's my all-time favorite pie. However, I'd toss it aside without a second glance if presented with the cranberry steamed pudding made by my mom or the woman who taught her, or maybe a perfect apple crisp.

ktinkel
11-26-2005, 08:15 AM
… the crust is made with real lard, not that dreadful partially-hydrogenated, plastic fat stuff …A friend who makes pie all the time swears by Crisco (which she says no longer has any partially hydrogenated oils; I am taking her word on that!)

I only know how to make a butter crust, but I believe the best is about 2/3 butter, 1/3 lard. I have tasted it and some day will experiment with it. Butter crusts taste fabulous, but they are not flaky.

ElyseC
11-26-2005, 08:54 AM
Well, I just looked through Crisco.com and there are three varieties of Crisco. Two are partially hydrogenated and one is fully hydrogenated, but claims no trans fats. I still don't want any of them; they're still classified scientifically as "plastic" fats. Got two friends with masters degrees in biochemistry and who are certified clinical nutritionists -- they won't touch any type of hydrogenated stuff and advise their clients against it, too.

ktinkel
11-26-2005, 10:58 AM
Well, I just looked through Crisco.com and there are three varieties of Crisco. Two are partially hydrogenated and one is fully hydrogenated, but claims no trans fats. I still don't want any of them …Me neither.

terrie
12-02-2005, 02:30 PM
kt: Now I know you are really Italian (or Italian-American, anyway).
ROFL!!! Indeed!

Our old next door neighbor used to make Irish Coffee using Sanka, Cool Whip and Old Bushmills...

I always thought it was an extroardinary travesty to Old Bushmills...'-}}

>>and one of the things I learned is that cream is cream (not “creme” or ”CoolWhip”) and that quality of the ingredients (and cleanliness) trumps everything else.

You got it!

>>Our neighbor (whose parents owned one of the premier Italian restaurants in Bridgeport during the 40s through 60s) brought us some pie yesterday: pumpkin and pecan. We are swooning.

I'll bet it was wonderful...one of my sisters is supposed to make a kick-butt pecan pie but I'm not a pecan pie fan either...oh well...more for them...'-}}

Terrie

Happy Thanksgiving! :)

terrie
12-02-2005, 02:32 PM
elysec: Now that's what I haven't had a good one of in ages, mincemeat pie! If really good and the crust is made with real lard, not that dreadful partially-hydrogenated, plastic fat stuff, I'd say that's my all-time favorite pie.
There's a pie place not far from me that makes just wonderful mincemeat pie...I just love it...hard to come by any other time of the year...


>>if presented with the cranberry steamed pudding made by my mom or the woman who taught her, or maybe a perfect apple crisp.

Sounds really interesting...hever had anything like that...

Terrie

ElyseC
12-02-2005, 03:16 PM
When I say "steamed pudding" I mean "pudding" as used in international English, like "Christmas pudding" or "plum pudding" -- a cake kind of dessert with hard sauce or rum sauce poured over it when served.

terrie
12-03-2005, 02:47 PM
elysec: When I say "steamed pudding" I mean "pudding" as used in international English,I thought that's what you meant...

Terrie