Followed these directions to prepare pumpkin puree: BHG - hang cooked punpkin in a cheese cloth. Got two cups of pumpkin juice out.
Pumpkin juice syrup - reduce pumpkin juice with ginger slices to make a sweet sticky syrup almost like maple syrup.
Pumpkin Cheesecake Pie : substituted one 15 oz can puree for 2 cups cooked buttercup squash, and 1 cup cooked and drained pumpkin. Used ricotta cheese instead of cream cheese and used 1.5x the amount. No crust.
In at 4:06 pm 4:21 - 40 more minutes at 350.
After baking and 1 hour to cool, top pumpkin cheesecake pie with pumpkin syrup mixed with gelatin and refrigerate.
Result: Too much cheese layer, should be less than half the pie. Taste 5/5
Made raspberry whipped cream, and chocolate raspberry whipped cream for coffee.
Roasted chicken for dinner with greek seasonings butter pepper salt. stuffed with a lemon and lemon slices under the skin. served with carrots and potatoes in parsley and butter, buttercup squash and gravy made with duck gelatin duck fat butter raspberry sauce.
