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1
Cut a pumpkin into wedges and peel the skin. Finely grate the pumpkin wedges to make 2 cups of fine angel hair. Make sure you have 2 cups, packed down.
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2
In a heavy pan like a Dutch oven combine the grated pumpkin with the sugar, honey, cinnamon, optional almond, lemon, and water. Bring to a rolling boil and cook for 15 minutes.
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3
By stirring vigorously, break down the fibers of the pumpkin. Add a splash of spirit if you like. Cook another 20-25 minutes or so until the pumpkin has broken down, very close to a puree, stirring frequently. Let cool a bit.
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4
Puree the cooked pumpkin mix, removing the cinnamon stick first, preferably in a blender vs. a food mill. Then sneak in a few blanched almonds if you like. Let cool, then chill. You won't need to can this, because it really won't last that long.
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5
Cut your chilled cheesecake (homemade or store bought) into slices just before serving; generously top each slice with this pumpkin glory, mine with almonds, please. Thank you, Portugal and Spain.
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6
But to make your own cheesecake, if you need one, first mix the ginger cookie crumbs with sugar and butter; press into a greased springform pan. Chill.
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7
In a large bowl incorporate the cream cheese with the eggs, sugar, salt, lemon, flour, lemon zest, flour, and nutmeg using a mixer or by hand. Pour this mixture into the chilled crust pan.
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8
In a preheated oven place the cheesecake in a shallow water bath. Bake for 20-25 minutes. Then lower the temperature to 250 and continue to bake until firm, about 1 1/4 hours or so. Let cool completely, remove pan ring, then chill before serving.
