Calgary Herald November 4, 2007 WHIP UP DELICIOUS TRADITION We have been busy cooking up a cookbook here in the ATCO Blue Flame Kitchen. To be more specific, we have cooked up a new holiday cookbook for 2007. We have carefully measured ingredients, monitored cooking times, double checked ingredient lists and methods and, of course, happily tasted every recipe in this collection of new recipes for special occasions and entertaining. As usual we have included a generous selection of recipes dealing with the leftovers after the party is over. One of the taste-tempting recipes in this new book is Pumpkin Cheesecake Pie. It was such a hit with our tasting panel, we decided a picture of this new take on two favourite desserts – pumpkin pie and cheesecake – should adorn the front cover of this new edition. Our new ATCO Blue Flame Kitchen cookbook, A Holliday Collection, may be purchased by calling our order desk at 1-800-840-3393. In Calgary it may be purchased at the ATCO Gas Service Centre, downtown and at the ATCO Gas Whitehorn, Crowfoot and Midnapore Operations Centres. It may also be purchased at ATCO Gas and ATCO Electric district offices throughout Alberta. Now that I have you thinking about pumpkin pie, here is our new star! PUMPKIN CHEESECAKE PIE 8 oz (250 g) cream cheese, softened 1/2 cup (125 mL) packed golden brown sugar 1/3 cup (75 mL) sugar 1 tsp (5 mL) cinnamon 1 tbsp (15 mL) flour 1/2 tsp (2 mL) ground ginger 1 egg 1/2 tsp (2 mL) vanilla 1 tsp (5 mL) vanilla 1/4 tsp (1 mL) salt 1/2 cup (125 mL) chopped toasted pecans Pinch nutmeg 1 unbaked 9 inch (23 cm) pie shell Pinch ground cloves 1 cup (250 mL) canned pure pumpkin Sweetened whipped cream 3/4 cup (175 mL) canned evaporated milk Chopped toasted pecans 2 eggs Using medium speed of an electric mixer, beat cream cheese until smooth. Add sugar and flour; beat until fluffy. Beat in 1 egg and 1 tsp (5 mL) vanilla until blended. Fold in 1/2 cup (125 mL) pecans. Spread cream cheese mixture evenly in pie shell. Whisk together next 10 ingredients (pumpkin through cloves) just until blended. Do not beat. Spoon pumpkin mixture over cream cheese mixture. Bake at 400ºF (200ºC) for 15 minutes. Reduce temperature to 350ºF (180ºC). Continue baking for 40 - 45 minutes or until a knife inserted in centre comes out clean. Cool pie on a rack. Refrigerate for at least 4 hours or up to 24 hours. Garnish with whipped cream and additional pecans. Slice with a hot wet knife. Serves 8. Barbara Barnes is a home economist and the supervisor of the ATCO Blue Flame Kitchen. Her column, featuring topical information on food and cooking, runs Sundays in the Calgary Herald’s food section.