Pumpkin Cheesecake + Ugly Pie

Desserts to try for the first time

Pumpkin cheesecake was easier to make than I thought…

I baked the pumpkin to get the inside soft, and then put it in the food processor… You must use a vintage food processor….with pink tape on the bottom because one of your kids dropped it….while putting their blocks in it… blade had been removed…

And, while you’re at it… grab a vintage handheld mixer, too…

Here is the recipe I used for the cheesecake, which actually ended up making two batches so I don’t have to choose between eating the cheesecake all ourselves, and bringing it over our familys’ house!

(From the

1 3/4 c graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter

3 (8oz) packages cream cheese, at room temp.
1 (15oz) can pureed pumpkin (I used a little more of the pureed pumpkin I made)
3 eggs plus 1 egg yolk
1/4c sour cream
1 1/2 c sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg (I didn’t use fresh)
2 tablespoon all-purpose flour
1 teaspoon vanilla extract


Preheat over to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in over for an hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Charlie and I made Ugly Pie, because of the story she read in school…

Here is the recipe we used for Ugly Pie, we got from Montessori Mama’s website:

Here’s Ol’ Bear’s recipe, handed down from bear to bear for generations.

Ugly Crust: (it’s so easy!)
2 & 1/2 cups flour
1 cup shortening (we used butter)
1/2 teaspoon salt
6 to 8 tablespoons icy cold water
Ugly Filling
6 cups peeled, sliced Granny Smith apples
1/4 cup molasses
1 teaspoon lemon juice

In a large bowl, toss apple slices with lemon juice. Then mix in molasses until apples are completely coated with ugly brown goo. Set aside.
5 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup white sugar
3/4 cup brown sugar

In a medium-sized bowl, mix the dry ingredients listed above. Add to the ugly apple mixture until everything is nice ‘n’ moist.
3/4 cup red raisins or cran-raisins (we used raisins)
1/4 walnuts chopped fine (we left out the nuts)

Toss raisins and walnuts into apple mixture. Make sure all ingredients are well coated. Place into pie crust. 

Top with second pie crust and sprinkle with sugar and cinnamon mixture. 
Cover pie with an aluminum-foil tent to prevent over browning. 
Bake at 400 degrees for 40 minutes. Remove foil and bake another 20 minutes.
When your pie is done, you will have the most delicious, most beautiful UGLY PIE you ever did see!

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