“Bring It!” is the new potluck-centric cookbook by Ali Rosen, the New York City-based creator and host of the Emmy-nominated TV series and website “Potluck with Ali Rosen.” So when we say Rosen knows potlucks, we have good reason.
The new book (Running Press, $25) focuses on delicious, do-ahead dishes that can be easily transported. The dessert chapter offers up 20 recipes that range from a Berry Crumble and Tarte Tatin to Chai Brownies and Caramel Pie Bars — and this twist on the pumpkin pie theme.
“Pumpkin pie is one of those great things that let you know fall has arrived, but it can still bring joy to any season,” Rosen says. “This version adds a depth of flavor with the goat cheese. It’s also one of the easiest pies to make. You don’t need any special equipment.”
Top the lovely results with fresh cranberries or pecans.
Goat Cheese Pumpkin Pie
Serves 8 to 10
Ingredients:
1 pie crust
14-ounce can 100-percent pure pumpkin purée
½ cup cream cheese
8 ounces goat cheese
½ teaspoon allspice
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon grated fresh ginger
½ cup granulated sugar
½ cup dark brown sugar
4 eggs
¼ teaspoon salt
Directions:
- Heat the oven to 350 degrees.
- Place the pie crust in a pie pan and crimp the edges. Bake the pie crust for 5 to 7 minutes, until it has started to harden but not yet browned. Remove it from the oven and cool.
- In a large bowl, stir together the pumpkin, cream cheese, goat cheese, allspice, vanilla extract, cinnamon, ginger, sugars, eggs and salt.
- Spread the mixture into the cooled pie crust and bake for 30 to 40 minutes, until the crust has started to brown and the center of the pie is still a little jiggly (it will firm up once removed from the heat so you don’t want it to be overdone). Cool and serve.
How to bring it!
This can be made up to 2 days ahead: just wrap loosely in foil without it touching the pumpkin filling.
— Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press
