Cheese Pumpkin Pie

1 lb. of cheese pumpkin (2 cups)*

9 in. unbaked pie shell

3 eggs

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. ground clove

1/2 tsp. salt

3/4 cup milk

1/2 cup heavy cream

Preheat oven to 350F. In a large bowl, beat eggs slightly. Add pumpkin, sugars, spices, salt and beat until well blended. Slowly add milk and cream. Pour into shell and bake 60 to 70 minutes or until knife inserted in center comes out clean. Cool on rack.

*This recipe really shines with homemade pumpkin. Therefore, look for Cheese Pumpkins (sandy or white colored). They are officially called Long Island Cheese Pumpkins or Cucurbita Moschata (scientific name). Prepare the pumpkin by cutting it in half, and scooping out the seeds. Then, oven roast it in a shallow pan with enough liquid to cover bottom. (Add more water as needed). Allow the squash to cook until soft without browning (approximately 45 minutes; check with a fork). Allow the cooked squash to completely cool, then puree in a food processor. Any left over puree can be frozen for up to six months. Yes, it may be a bit more work, but the difference in taste and the smell in your house will definitely welcome in the holidays.

Photos courtesy of

2 thoughts on “Cheese Pumpkin Pie

  1. Hi there, just became aware of your blog through Google, and found that it’s really informative. I will be grateful if you continue this in future. Numerous people will be benefited from your writing. Cheers!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s