FILLING
1 pk Cream cheese (10 oz) soften
1/2 c Sugar
1/2 c Brn. sugar, packed
2 Eggs
1 ea 16 oz. cn. Pumpkin
1/2 ts Lemon juice
2 tb Milk or light cream
1 tb Rum
1 ts Grnd. cinnamon
1 ts Vanilla
1/2 ts Ginger
1/2 ts Allspice
1/2 ts Ginger crust
1/2 c Whipping cream
2 tb Sugar
2 ts Rum, or more to taste
Orange peel curls (opt.)
-GINGER CRUST-
1 1/2 c Graham cracker crumbs
6 tb Butter, melted
1/3 c Sugar
1/2 ts Ginger
FILLING: Combine cream cheese, sugar and brown sugar in lge.
mixing bowl; beat with elec. mixer on high speed untill light &
fluffy. Add eggs all at once; beat on low till just combined. DO NOT
OVERBEAT.
Gently stir in pumpkin, milk, cream, rum, cinnamon, vanilla,
ginger, allspice, orange peel and lemon juice.
Place pie plate with ginger crust on a baking sheet on the oven
rack. Slowly pour pumpkin mixture into ginger crust. Cover the edge
of pie with foil. Bake in 375 F. over for 25 min. Remove flil.
Bake for 25 to 30 min. more or until knife inserted near center comes
out clean. Cool pie completely on wire rack. Cover and chill to
store.
Before serving, in chilled med. mixing bowl, combine whipping
cream, 2 tbs. sugar and 2 to 3 ts. rum (as desired). Beat with elec.
mixer on low speed ’till soft peaks form. Do not overbeat. Cut pie
into wedges. Top each serving with dollop of whipped cream; garnish
with orange peel curl, if desired.
GINGER CRUST: Combine graham cracker crumbs, melted butter, sugar,
cinnamon and ground ginger in pie plate. Toss with fork untill well
mixed. Press onto bottom and sides of 10″ pie plate with 1/4 c size
measuring cup (hint from Heloise–much easier than using tablespoon
or hands. Bake in 375 F. oven for 4 to 5 min., or just until edge
starts to brown. Cool before filling.
Yields
8 servings