Tag: pie

Pumpkin Walnut Cheesecake Pie

© Can Stock Photo / karenr

Okay everybody. Sing along with me. “It’s the most wonderful time of the year, tra, la, la.” Why? Because it’s Pumpkin Spice season!

This recipe may not exactly be low carb, but who cares?  It’s pumpkin spice season! So what makes pumpkin spice season so special? Well, it’s one of those things that if I have to explain to you, you’ll never understand. Suffice to say pumpkin spice is something you either love, or you can’t stand. There seems to be no middle ground.

If you’re a pumpkin spice fan like I am, you’ll have to give this recipe a try. You may even want to consider serving it with your holiday dinner instead of a traditional pumpkin pie. Did I also mention it’s sinfully delicious? But don’t take my word for it. Give it a try and taste it for yourself

Gayle Martin

PUMPKIN WALNUT CHEESECAKE PIE

  • 2 packages (8 oz) cream cheese
  • 3/4 cup sugar
  • 1 (15 oz) can of pumpkin
  • 2 eggs
  • 2 frozen pie shells, thawed
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt

Topping

  • 6 tablespoons butter, softened
  • 1 cup brown sugar
  • 1 cup chopped walnuts

Preheat oven to 350F. Cream sugar and cheese together in a large mixing bowl. Add pumpkin and spices and mix thoroughly. Beat in eggs, one at a time. Add salt and blend until creamy. Pour equal amounts into pie shells and bake for 30 minutes.

While cheesecake is baking prepare topping. Cream butter and brown sugar in a small mixing bowl. Add walnuts and blend thoroughly. Remove cheesecakes from oven after 30 minutes and sprinkle on topping. Return to oven and bake for approximately 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool. Serve with whipped cream topping, if desired.

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Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

Million Dollar Pie

© Can Stock Photo/
Noppharat

This recipe takes me back.

I was in Toastmasters for a number of years. It’s a wonderful organization, and you learn all kinds of interesting things listening to other member’s speeches. One night someone did a recipe demonstration for an easy to prepare pie. The speaker said it tasted like a million bucks, which was why it was called, Million Dollar Pie. Now mind you, I’ve never actually tasted cash, but it certainly is a delicious pineapple cream pie which only takes a few minutes to prepare.

Gayle Martin

MILLION DOLLAR PIE

  • 1 premade graham cracker pie crust
  • 1 8 oz can crushed pineapple
  • 1 package vanilla flavored instant pudding mix
  • 1 12 oz can condensed milk
  • 1 8 oz container whipped topping

Whisk together canned pineapple, canned milk and instant pudding mix in a large mixing bowl for about one minute.  Fold in the entire container of whipped topping mix. Once mixture is thoroughly blended pour into pie crust and gently smooth until it is evenly spread.  Chill several hours. Serve.

 

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

Cover photo by Robert Resetar.