Orange pumpkin pie for the holiday table

By Jim Bailey
theyankeechef.blogspot.com

I  probably should call this a cheesecake but that might turn some off. Although cheesecake is not one of my favorite desserts, I bow to this extraordinarily decadent pie.

The pumpkin helps to offset that special tang that cream cheese gives, replacing it with that slightly sour hint of lemon and orange. I love it and I think you will too.

Pumpkin and orange team up for a decadent pie.

1 (9-inch) prepared graham cracker pie crust
2 packages (8-ounces each) cream cheese, softened
1 1/4 cups sugar
1 teaspoon lemon juice
4 eggs
1 1/2 cups canned pumpkin
1/4 cup frozen orange juice concentrate, thawed
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger
Whipped topping

Preheat oven to 350-degrees F. In a large bowl, beat the cream cheese, sugar and lemon juice until creamy, about a minute on high speed.

Reduce speed to low and beat in eggs well. Remove two cups of the cream cheese mixture and evenly layer it on the bottom of the prepared pie shell. With the mixer on low, beat in the remainder of the ingredients, except whipped topping.

Pour over the cream cheese mixture evenly and bake until it is set around the edges but still somewhat loose in the middle, about 55 to 60 minutes. Remove from oven to cool completely before smothering in whipped topping if desired.

Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.