Yield: 1 batch
|¾ cup||Plus 1/3 cup sugar; divided|
|3 tablespoons||;Boiling water|
|⅓ cup||Cognac preferably Courvoisier|
|1 cup||Cooked pumpkin; pureed (may use canned)|
|2 teaspoons||Pumpkin pie spice|
|8 ounces||Cream cheese; room temp.|
|2 cups||Half-and-half; scalded|
|14 ounces||Sweetened condensed milk|
Heat oven to 350 F. Put a one-piece tube pan in the oven. (The pan should not have a removable bottom. An ideal measure is 9" across the bottom and 10" across the top.) Put ¾ cup sugar into a skillet over low heat until it melts and turns brown. Once the sugar is melted, carefully add boiling water and stir to dissolve the sugar. Pour into heated tube pan. Holding pan with potholders, tilt it to coat bottom and sides, then set aside.
Thoroughly mix remaining ⅓ cup sugar with remaining ingredients.
Beat until smooth. Pour into prepared pan. Set in a pan of hot water that comes about halfway up the sides. Bake for 1 hour, cool and refrigerate overnight.
Loosen edges with the tip of a small knife. Dip bottom of pan only into warm water briefly to loosen caramel. Invert onto rimmed serving dish. Serve in slices. If desired, serve with whipped cream that's flavored with vanilla and sweetened with powdered sugar.
Yield: 12 or more servings.
From Food Editor Sarah Fritschner's 10/19/94"Pumpkins: Beyond Pie" article in "The (Louisville, KY) Courier-Journal." Pg. C4. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94