Well fall is upon us here in Wisconsin and it's that time of year when my body is starting to crave all those yummy comfort foods. Think pumpkin pie, chili, split pea & ham soup- homebaked bread.......you know what I mean- right? Real food that fills you up and keeps you going. No more grilled anything or a cold salad......I want rib-sticking- can't eat any more- kind of food!
This last week I have been dying to make some delicious pumpkin cheesecake and have been to 3 different grocery stores in search of canned pumpkin and guess what.............there is NO canned pumpkin anywhere in Wisconsin or Minnesota!! What the heck? Come on people- you are killing me here......all I need is one little can of pumpkin for one small cheesecake!
I finally talked to a fella at my local grocery store to see what the heck is up with the pumpkin situation and he explained that there has been a massive shortage due to last years crops being ruined.......so guess what- NO pumpkin cheesecake for me- RATS!! I'm entirely too lazy to actually go get a real pumpkin- carve it up- and then cook the insides just for one cheesecake (waaaaay to much work!) I did a bit of web surfing and found out that Libby's is actually shipping out canned pumpkin this week- many stores will be recieving shipments soon. Wohooo!!
Here is the recipe for that yummy pumpkin cheesecake- and it's super easy and quick to make! Hopefully I can get my hands on a can of that heavenly stuff soon and whip one of these up before I die!
Fluffy Pumpkin Cheesecake Pie
12 oz. softened cream cheese
1/2 cup sugar
1 1/2 tsp. pumpkin pie spice
2 eggs
1 cup canned or pureed pumpkin
1 graham cracker crust
In large mixing bowl beat the cream cheese till fluffy. Add the sugar and spice, beat again. Add eggs, one at a time just until combined, add pumpkin and mix some more (gently). Pour into crust and bake at 350 for 30 -35 minutes! Cool for 1 hour- then refrigerate for 3 hours! EASY and soooo YUMMY!
I've been quite into making my own pickled cucumbers recently too. My mom brought me a jar about a month ago and I nearly ate the whole thing in 2 days! (what a pig huh?) They were so good and they are super easy to make. No actual canning needs to get done (lazy again....ha ha) I just make them in the fridge using a clean old pickle/peanut butter jar and it takes about 1 week for them to soak and be perfect!
I use about 1/3 vinegar to 2/3 water, pickling salt, fresh dill weed, a clove or 2 of garlic, fresh cracked black pepper, a pinch of celery salt, and some sliced up white onions. I just slice up the cucumbers about 1/8" thick, cut them in half or quarters and let them soak in the brine. I try to remember to shake up the jar when I poke my head in the fridge.....but that doesn't always happen. I just prepared another batch this morning as my hubby and I devoured the last batch in a mere 3 days. I'm also going to try to do green beans this way too. My dear old mom brought me a jar of those as well- oooh they were heavenly!
Hope you enjoy my ramblings about food today.....and if you happen to see any canned pumpkin in Wisconsin please let me know- I'll drive as fast as I can to go get some!! ha ha :)
I just got a subscription to this awesome magazine as well- so many great healthy recipes in there.
Anne
Haha, Anne, great minds think alike! I just bought two cans of pie pumpkin yesterday and I was tempted to buy small pie pimkins .....but the thought of cutting it up and cook the whole thing was just TOO much work! So I am going to make some pumpkin pies. Canadian Thanksgiving is coming in two weeks (we are ahead of the schedule due to colder weather). So our grocery store are PACKED with pumpkins and cans! so come on OVER here as we have plenty! Thanks for the recipe (I'm droolng here). I have a foodie post tomorrow! YUM!!
ReplyDeleteMy batteries are low on the keyboard...I meant pumpkins (LOL)!
ReplyDeleteYou know I remember hearing something about the pumpkin shortage last year, and I honestly have not even looked for canned pumpkin yet. I once tried the fresh cooked pumpkin route too, and it just did not taste as good to me. Hope we all get our fill of pumpkin pie this year! Your recipe sounds yummy!
ReplyDeleteYup, that's right. . .absolutely no canned pumpkin in the stores! I work at a grocery store, as you know, and we have ZERO! So sad for those who love pumpkin. Hopefully Libbys comes through over here in Minnesota too, Anne. I hadn't heard that yet. Great post today, my friend!
ReplyDeleteGreat looking Recipe Anne, will give it a try, this is one area where I luck out, my sister in law's husband is a local farmer and guess what he grows, PUMPKINS, I know he is not having a bumper crop this year due to water shortage, we need this rain so bad, his corn was not what it usually is either, not as good or as big, and I am spoiled there too, there is nothing like eating corn right after it is picked and it DOES effect the taste, I thought that was just a tale, but boy I am now spoiled.
ReplyDeleteSo I know I will get at least one pumpkin, I make pie and bread, so all the work is worth it.
So now I will try cheese cake, I love regular cheese cake so I imagine this will be good.
Thanks
Anne.
Yum, yum...looks delish.... I have been cooking butternut squash soup here quite a bit.... know what you mean about the comfort food thing! LOL!!
ReplyDeleteI haven't had my lunch yet and now I'm starving!! Your cheesecake looks absolutely delicious, Anne! Hope you get some tinned pumpkins soon. I've never tried pickled cucumber but I have a thing for pickled onions. Thanks for the recipes, Anne. I have to get lunch now!
ReplyDeleteHi Anne, sorry that you haven't been able to buy any can pumpkin. Your pumpkin cheesecake looks yummy. I will have to try the recipe. I have frozen pumpkin in the freezer. My daughter gave me a 13 pound pumpkin (from her garden) when I was visiting her this past summer. I brought the pumpkin home, cooked it and and then frooze it in separate containers. Now I can take one of the containers out of the freezer and make a pumpkin cheese cake. Thanks for the recipe. Have a great day and God bless.
ReplyDelete