Comments on: For Pumpkin-Pie Haters

By: Healthy Gourmet: Having a Healthy Holiday | Tasty Tufts

Healthy Gourmet: Having a Healthy Holiday | Tasty Tufts — Mon, 19 Nov 2012 03:28:20 +0000

[...] Pumpkin pie photo credit: http://www.foodgal.com/2008/11/for-pumpkin-pie-haters/ [...]

By: Kabocha pumpkin pie « Lauren Bakuhatsu

Kabocha pumpkin pie « Lauren Bakuhatsu — Sun, 13 Nov 2011 13:01:55 +0000

[...] hybrid of this recipe and this recipe, which I think must themselves be based on the same recipe, with a couple last-minute substitutions [...]

By: Jodi Low

Jodi Low — Wed, 24 Nov 2010 05:50:03 +0000

Carolyn,

As a native Bay Area EurAsian I’ve truely enjoyed finding your website and the reviews as well as the recipes. In the last week, I’ve made the Kabocha Cheesecake twice! The first time was a trial run which turned out to be interesting and pleasing with small chunks of kabocha sprinkled through the cake. The second time I pureed the kabocha with a small amount of water for a smoother texture, added an additional block of C. Cheese and a 1/4 cup of sour creem. I also will add the pulp from some finger limes into the chantilly creme!

Thanks again for an inspiriational site!

By: Lynn Sulackow

Lynn Sulackow — Wed, 17 Nov 2010 14:28:01 +0000

Carolyn,

Would you believe I’ve never tried squash or sweet potato, parsnip cheesecake or pie. The pumpkin pie that I made is from Miss Grimble Delicious Desserts (Not Just Another Pumpkin Pie) – Page 82. This one has 1 more egg and only 1 cup pumpkin compared to the usual pie. Val wasn’t a fan of pumpkin pie, but he did like this one.The pumpkin cheesecake with a ginger snap crust that I make is wonderful and I do alot of both during this season. In fact I have a huge pumpkin that I’ll have to use a hammer on to get it ready for cooking. I usually bake mine rather than steam it.I’ve been so busy with school that I haven’t read your blog lately. This is the first one that Marie won’t be home for. Wishing you and your husband a very Happy Thanksgiving. Lynn

By: foodgal

foodgal — Sun, 13 Dec 2009 18:53:05 +0000

Yulianny: Gingersnap cookie crumbs also would work very well for the crust for this dessert. If need be, you could even bake your own crisp gingersnap cookies, then pulverize them to make the crust. Hope that helps. Happy holidays!