All posts tagged: pumpkin

Cheesecake Pumpkin Pie with a Gingersnap Crust

I’ve always loved a good pumpkin pie. It never occurred to me that it could be considered weird until I had several Scandinavians and Europeans look at me funny when I mentioned pumpkin as a dessert. But, then they’re doubly impressed after tasting it. I even sent home a can of pumpkin and some pumpkin pie spice with one of our Swedish friends one year, who in turn made one for her friends! Tor loves cheesecake: any time, anywhere, any kind. So, I thought, why not combine the two? A layer of creamy vanilla cheesecake sandwiched between a top layer of spicy pumpkin and a gingersnap crust. Yum. Ingredients Directions Preheat oven to 180C/355F. Combine crumbs and ground nuts. Add melted butter and stir until the mixture is evenly moistened. Press into the bottom and up the sides of a 9-inch pie plate or spring form. Bake for about 8 minutes, then remove from oven to cool. Tip: After removing the crust from the oven, if it has melted down the sides, use some baking …

Risotto Stuffed Pumpkin

I was born on clear, cool autumn morning, and a love of autumn was born into me. To this day, I never feel as content as on a clear, cold, colorful autumn afternoon. Growing up in southern Ontario, our favorite parks prepared for winter by shedding their leaves in showers of color. But even this display of brilliance paled in comparison to the vast carpets of hues covering the Blue Ridge Mountains of North Carolina, where I spent a few years of my childhood, and where my mom grew up. The colorful season is dwindling away here in Sweden, with most of the reds and oranges gone, leaving only the golden tones to linger for the last few weeks of autumn. As the sun diminishes, I start to crave dishes that warm the body and soul, such as this stuffed pumpkin, a perfect meal to hunker down with as the evenings get darker and colder. Tip: Omit the bacon and use vegetable broth for a vegetarian dish! Ingredients Pumpkin weighing approximately 1kg (2.2 lbs) 1 …