Manolo for the Big Girl Fashion, Lifestyle, and Humor for the Plus Sized Woman.

November 2, 2008

Pumpkin Pie Time

Filed under: Uncategorized — Twistie @ 1:08 pm

One of the things I love best about this time of year is the pumpkins. And of course with Thanksgiving coming up so quickly, I find myself thinking about pumpkin pie in particular. This morning I was flipping through The Household Searchlight Recipe Book and I found this yummy sounding recipe for pumpkin pie with a cheese crust.

Pumpkin? Mmm, mmm good! Cheese? Oh yes, please! Pie? One of my seventeen favorite foods! Put them all together and they add up to a case of Twistie writhing in ecstacy crying: ‘take me to the drive in and prove you love me!’

(fans self a bit)

Sorry. I’m back now.

So how does one get a taste of this treat? Well, I could pass along the recipe.

Pumpkin Pie With Cheese Crust:


2 Cups milk

1 teaspoon cinnamon

1/4 teaspoon salt

2/3 Cup brown sugar

1/2 teaspoon ginger

2 eggs, slightly beaten

1 1/2 Cups cooked pumpkin, fresh or canned

Cheese Crust:

3/4 Cup flour

1/2 teaspoon salt

3 Tablespoons shortening

1 1/2 Cup grated cheese

2 Tablespoons cold water

Sift flour. Measure and sift with salt. Cut in shortening and cheese with two spatulas (Twistie’s note: or you can use a pastry cutter or just your fingers). Work water in lightly with spatula until little balls of dough just hang together in one large ball. Turn onto lightly floured board. Roll into sheet 1/8″ thick. Shape pastry to fit pie pan. Combine ingredients for the filling. Mix thoroughly. Pour into pastry-lined pie pan. Bake in hot oven (425 degrees F) about 25 minutes or until an inserted knife comes out clean. (submitted by Mrs. R.W.Coates, Whitewater, Wis.)



  1. I’ll have to try the cheese crust next time I make pumpkin pie.

    I attempted one from scratch for the first time this Halloween and it turned out delicious, even though I accidentally doubled the amount of ginger. :-)

    Comment by AmazonPrincess — November 2, 2008 @ 5:27 pm

  2. There may be those who disagree with me, but I think more ginger is usually a good thing in pumpkin pie…and in quite a few other flavors, too.

    Then again, I really love ginger.

    Comment by Twistie — November 2, 2008 @ 6:31 pm

  3. I love ginger as long as it doesn’t come in chunks. And yes, it goes with pumpkin as well as chocolate goes with coffee; it’s a classic.

    But a nubbin of ginger in a serving of otherwise perfectly-blended stuff? Bleah!

    Comment by raincoaster — November 2, 2008 @ 9:02 pm

  4. I’ll remember to blend the ginger thoroughly when you come over for pumpkin pie, chocolate and coffee, raincoaster. ; )

    Comment by Twistie — November 2, 2008 @ 11:44 pm

  5. Love the blog! some great information, its one of the greatest loves of my life. I’ve bookmarked your blog so will be back. Thanks

    Comment by whitewaterman — December 22, 2008 @ 1:25 am

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