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Ingredients
- Â Â COOKIE CRUST
- 3/4 c. unsalted margarine
- 1Â 1/4 c. all-purpose flour sifted
- 1/4 c. sugar
- 1 x egg yolk or possibly 1 Tbsp. bean curd
- Â Â Grated peel of one lemon
- 1/2 tsp almond or possibly vanilla extract
- Â Â PUMPKIN FILLING
- 3/4 c. sugar
- 3/4 c. pumpkin puree (canned)
- 3 x egg yolks
- 1Â 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/2 tsp salt
- 1Â 1/2 lb cream cheese softened
- 6 Tbsp. sugar
- 1 x egg plus one egg yolk
- 1 Tbsp. cornstarch sifted
- 1/2 tsp vanilla extract
- 1/2 tsp fresh lemon juice
Directions
- FOR COOKIE CRUSTIf food processor available:With sharp knife, remove peel of 1 lemon (no pith). Throw into food processor with 1/4 c. flour and process till peel is thoroughly grated. Add in an additional c. of flour and all remaining ingredients.
- If food processor not available:Grate lemon peel by hand. In electric mixer, combine all ingredients.
- Process only till a ball is formed. (There may be some crumbs on bottom; just press them in by hand; Don't OVERPROCESS.) Flatten ball into a disk and wrap in plastic wrap; chill at least 1 hour.
- Preheat oven to 400F. Remove outer ring of 10" springform. With dinner knife, spread 1/3 of dough on bottom of springform right up to the edges (1/8" thick crust); prick bottom with fork. Return remaining dough to refrigerator. Bake bottom crust about 8 min. Allow to cold completely. Attach ring and, using same dinner knife technique, spread dough around ring to create an 1/8" crust, 1 1/2" high. Even top edge by running a sharp knife around top of crust. Fill with chosen filling and bake per recipe.
- Variation: Add in 1/4 c. roasted almond meal instead of extract; don't change any other ingredients. Use same meal to top cake.
- Variation: Before adding filling, but after shell is formed, spread marzipan or possibly jam on bottom crust.
- NOTE: Additional crust can be frzn or possibly add in more flour to stiffen dough so which it can be rolled out. Using a cookie cutter or possibly sharp knife, cut shapes to decorate top of finished cake. Place on wax paper on cookie sheet and bake at 350F for 8 to 10 min. Cold before using.
- FOR PUMPKIN FILLINGPreheat oven to 350F. Combine first 6 ingredients (3/4 c. sugar, pumpkin puree, 3 egg yolks, cinnamon, allspice, and salt) together and set aside.
- In electric mixer, combine cream cheese and 6 Tbsp. of sugar; add in egg and blend; add in additional egg yolk and blend till smooth. Add in cornstarch and blend in well. Add in extract and lemon juice and mix till very smooth.
- Pour into prepared crust and bake 45 min to one hour. The sides of the filling will have risen a bit, the surface will be concave and the center will be somewhat soft, but not raw. Remove from oven and allow to cook on a rack away from drafts. Chill overnight before serving.
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