Over the last couple of weeks I’ve studied SEVERAL pumpkin pie recipes. And yes, many of those were Martha Stewart’s. But I’ll be honest, I don’t do complicated recipes with tons of ingredients that I will only use once. I did consider these two though:
Those were the easiest ones I could find and they still seemed a bit arduous and I would have had to buy quite a few ingredients. That second one is close to the one we ended up going with except I simplified it even more. I combined about 10 different recipes I read through so I can’t really credit anyone except my sheer laziness. You don’t even have to bake this cheesecake – just refrigerate it for a couple of hours. SO friggin easy – my kids needed no help making this.
Here’s what you need:
- 1/4 cup of brown sugar
- 1/4 cup of white sugar
- 8 oz package of cream cheese – softened
- 1 cup of pumpkin puree (I used the Libby’s)
- 1 cup of Whip Cream (you can add more if you like – depends on how fluffy you like your cheesecake)
- 1 tablespoon pumpkin pie spice
- 1/2 tsp vanilla extract
- 9 inch Graham Cracker Crust – there are lots of easy recipes on how to make these, but I just bought one. Again… laziness.
Here’s what you do. Mix the two sugars & cream cheese until creamy. You may have to scrape your beaters a couple of times. Just make sure they are mixed well. Then add your pumpkin, vanilla and pumpkin pie spice and mix some more. Then put the mixer away…lol Carefully FOLD in your whipped cream. Spread mixture into your graham cracker pie crust. Refrigerate for 2 – 3 hours.
It will be fabulous when you get it out of the fridge and you can eat it just like that…however… you HAVE to make this easy homemade caramel sauce. It’s from Pioneer Woman and SOOOOOO easy. I could eat it by the spoonfuls! We made it and then spooned it on when it was still warm on our pumpkin pie after the pie had chilled. I took the rest and stored it in a small mason jar and when we eat subsequent pieces of pie we’ll just spoon it on. Or put it on your ice cream… or just eat it straight out of the jar. I was totally doing that earlier…
Here’s what you need:
- 1 cup brown sugar
- 1/2 stick of butter (4 tablespoons)
- 1 tsp vanilla
- 1/2 cup of half & half or heavy cream (like Pioneer woman, I only had heavy cream on hand so I used that. I’m sure either would be fantastic though.) I keep heavy cream on hand for mashed potatoes, people that are visiting that like it in their coffee etc.
Here’s what you do:
Mix all ingredients in a saucepan and heat on medium (maybe medium low depending on your stove) for about 5-7 minutes. Serve! I told you it was easy! Cady and I were dying at how yummy this stuff is…
I’ve had some dang good cheesecakes (the pumpkin cheesecake at Cheesecake Factory is to die for…) and I hafta say… This one rivals those. And I’ve also made cheesecakes the long drawn out way before… You know with the spring form pans and eggs and baking and cooling and crossing your fingers your top doesn’t crack… Put this on your holiday table, people will appreciate it.
This may not have been EXACTLY a Martha Stewart post, but it was a Martha Stewart moment. We made something delish, even put our own spin on it. Enjoy!