Fred + Elliott Food Styling & Photography
Serves 16
Filling:
2 ½ pounds of cream cheese
½ cup of sugar
½ cup of heavy cream
2 cups of canned pumpkin
5 eggs
2 egg yolks
½ teaspoon of nutmeg
½ teaspoon of allspice
1 teaspoon of vanilla extract
Crust:
2 tablespoons of sugar
1 ½ cups of toasted pistachios, roughly chopped
¾ cup of graham cracker crumbs
6 tablespoons of melted butter
Preheat the oven to 300 degrees, and begin making the filling in an electric mixer by creaming together the cream cheese and ½ cup of sugar until it is light and fluffy. Scrape down the sides of the bowl and turn on low. Add the eggs and egg yolks one at a time, allowing each to be incorporated thoroughly. Once they are, add the pumpkin and mix, then add the cream and seasonings. Thoroughly combine. In a separate bowl, mix the nuts, sugar and graham cracker crumbs, then add butter and stir everything together to form the crust. Cut a piece of parchment paper to fit the bottom of a 3-inch-tall, 10-inch-wide cake pan. Spray the pan lightly with pan release and place the paper in the bottom. Pour in the crust mixture and evenly spread it on the bottom of the pan. Lightly press the crust into the crevices. Once you’ve formed the crust, pour the batter on the crust and place the pan in a water bath with room-temperature water that reaches halfway up the side of the cake pan. Bake for 1 hour and 15 minutes or until it has set.
Pick up the November issue of Dine for more recipes from local restaurants.
Try your hand at any of these recipes and you could win two tickets to our annual Richmond food celebration, The Elby Awards! Simply snap a photo of your time in the kitchen or of your finished dish and upload it to Instagram by Dec. 31 using #RMAGdine.
