Pumpkin Cheesecake Pie

8 01 2019

I made this recipe for Thanksgiving and my guests went nuts. They said it was the best pumpkin pie they have ever eaten. This includes people who don’t even like pumpkin pie. It was light and flavorful but I think the cream cheese and mascarpone cut through the cloying pumpkin taste that turns some people off. Also I made it with a pecan crust just like a cheesecake. That was a nice twist to a regular pie. I doubled the recipe and made it in a casserole dish but a deep dish pie pan works for a single recipe.

Ingredients:

Crust:

2 cups pecans

1 tbsp. melted butter

pinch of sea salt

1/2 tsp vanilla

1 tsp cinnamon

2 tbsp. Erythritol or Xylitol

Filling:

4 oz cream cheese, softened

4 oz, mascarpone, softened

1 15oz. can pumpkin puree

1/2 cup butter, melted

2 tsp vanilla

3 eggs

2 to 2 1/2 cups powdered Xylitol or Erythritol, depending on how sweet you like it (you can powder it in a high speed blender like a Nutribullet or Vitamix)

1 1/2 tsp cinnamon

1 tsp nutmeg or 1 tsp pumpkin pie spice

1/4 tsp salt

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Squash, Fennel and Taleggio Galette

25 02 2017

I looked in my refrigerator and found a Kabocha squash and a head of fennel and got inspired. This is a classic French style galette, meaning an open-form tart. It is easy to make with store bought puff pastry. The texture and flavor combinations are sublime particularly topped off with the creamy Taleggio. It serves 4.

Ingredients:

1 small squash or pumpkin

5 tbsp. olive oil (you can use flavored oils as well like rosemary olive oil)

1 tsp mace, ground

2 small fennel bulbs

juice of 1/2 lemon

1 tsp fennel pollen or fennel seeds, crushed

1 lb baby spinach

1 tbsp. unsalted butter

3 garlic cloves, crushed

1 egg yolk mixed with 2 tsp milk (for an egg wash)

1/2 lb Taleggio cheese, sliced

1 box puff pastry

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Baked Polenta with Kabocha Pumpkin, Greens, and Sage

26 03 2010

I love making polenta. It is easy and so versatile. If you make a big casserole of polenta, it can be made ahead and serves lots of guests. You really can’t go wrong. I had pumpkin and swiss chard and spinach to use up in my refrigerator so I came up with this dish. You could also use butternut squash and any braising greens you like. I added in a smoked gouda at the end which gave it quite a nice smoky flavor. My husband said it reminded him a little of bacon. Of course, if you want a milder flavor so that you can taste more of the sage, use shredded mozzarella instead. I wanted to feature EVOO’s Sage and Mushroom oil in this dish but I think the smoked cheese was too strong for it. I did roast the pumpkin in that oil and it gave off a great aroma. So I think I can refine this dish by taking out the smoky flavor and accenting more with the sage which goes so beautifully with winter squash. Read the rest of this entry »