I love pies (my favourite meal is pie and mashed potatoes!) but I don't like the fat content of the pastry so I came up with this simple but very delicious idea. Use as you would any ordinary pastry or for pasties. All measurements are approximate. If you don't like the hassle of peeling the butternut pumpkin you can split it in half, take out the seeds and roast in a hot oven until it's soft about 30 - 45 minutes.
This is kind of like a pumpkin pie crossed with an apple crumble. An unusual but healthy and hearty dessert.
This is a very old cheesecake recipe and it seems like there are a lot of ingredients, but it is worth the effort.
There's no mystery to cooking pumpkin really but using the pressure cooker and steamer means water doesn't get into the pumpkin when its cooking, the flavour stays and it's quick.
This is a very unique cheesecake which uses pumpkin butter. If you can't find pumpkin butter (or don't want to make it) apple or lemon butter can be substituted.
I'm glad my mother gave me this recipe. I think it's better than straight pumpkin pie, because it doesn't have a really strong pumpkin taste. Use butternut or other sweet pumpkin and make sure the pumpkin is well drained before pureeing.