Since she was a tiny girl, I’ve always been a little in awe of my daughter’s solid conviction to know exactly what she wants in all things. Even more amazing is that 99.99% of the time, her vision comes to fruition exactly as she imagined. Of course, I’ve had to play a big role in the execution of that vision more times than I can count! When I asked her what kind of cake she wanted for her birthday recently, there was not a moment of hesitation. A pumpkin pie cheesecake. Not a pumpkin cheesecake. A pumpkin PIE cheesecake. I have to be honest – this was one funny, birthday cake fiasco!
I knew I was going to make my family’s much-loved favorite cheesecake. I’ve shared the recipe earlier and you can find it here. I was in a quandary over the pumpkin pie part. Did I cut the cheesecake in layers and put the pie part in the middle? Cut out the center, stick in the pie and put the top back on? Mr. Smarty Pants weighed in; he LOVES cheesecake and was most concerned about the integrity of the cheesecake! After much debate, I decided to make a crust-less pumpkin pie custard and place it on top of the cake. Sounds like a plan, right?
The cheesecake turned out beautifully – not a single, tiny crack on top!
Next, I made the pumpkin custard – which, despite the trials and tribulations to come, tastes delicious! It’s a little switch-up on the famous Libby’s recipe.
Pumpkin Pie Custard
- 3 eggs
- 1 can solid pack pumpkin
- ¼ cup + 2 teaspoons each light brown sugar and granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ginger
- ¼ teaspoon allspice
- 1 13 oz. can evaporated milk
First, I buttered a glass pie plate very well and pre-heated the oven to 350 degrees. I beat the eggs slightly, added the rest of the ingredients and beat with an electric handheld mixer until well blended. I poured the mixture into the buttered pie plate and baked until a knife inserted in the center came out clean, about 60 minutes.
Ok, looking good, right? It smelled delicious and I was feeling pretty good about my plan. I let the custard cool. Here is where I made my big mistake! As soon that darn pumpkin custard was cooled, I SHOULD have turned it out on a plate. But NOOOO! What did I do? It was late, I was tired – I wrapped that bad boy in foil and put it in the fridge!
All of the next day, I just had a feeling that custard was going to be trouble! When I got home from work, my daughter and I were going to assemble the pumpkin pie cheesecake. I ran a knife all around the edge of the custard (praying the entire time!) and inverted it onto a plate. Nothing. Ran the knife around again. Inverted. Shook the plate. Hit the plate. Tried to be a pumpkin pie whisperer and sweet talk that custard out of the plate. Not happening – that baby was hanging on to that glass and not going to budge! In desperation, I even tried to lift it out with a big spatula, but it just started to crack.
At this point, we were laughing hysterically and suddenly, inspiration hit! Ok, perhaps I couldn’t get the entire custard on the entire cheesecake – but how about by the slice? Bingo! The custard sliced and slid out perfectly! I placed a slice of pumpkin “pie” on top of each slice of cheesecake. My daughter declared it perfect. I declared it one pumpkin pie cheesecake fiasco!
Sometimes, even after years in the kitchen, we have a little fiasco and have to make a quick adjustment! I’d love to hear some of your baking/cooking fiascos – and how you made it work!
Thanks for visiting and if the day gives you a challenge – just cut that challenge up into smaller pieces and as the fabulous Tim Gunn of Project Runway would say, make it work!