Pumpkin Cheesecake Pie
This delicious pumpkin cheesecake pie is the perfect blend of creamy cheesecake and spiced pumpkin pie.
A Thanksgiving favorite, it’s sure to be a hit at your holiday table!
Equipment
- Electric mixer, Pie crust (8-inch or 9-inch), Baking sheet, Oven, Bowl, Measuring spoons, Pan for water
Ingrediënten
- 1 pound 455 g nondairy cream cheese
- 1 can 15 ounces, or 420 g pure solid-pack pumpkin purée
- ½ cup 110 g firmly packed brown sugar
- ½ cup 100 g granulated sugar
- 3 tablespoons 24 g arrowroot powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 graham cracker pie crust store-bought or homemade (page 396)
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- In a large bowl, use an electric mixer to beat together the nondairy cream cheese, pumpkin purée, brown sugar, granulated sugar, arrowroot powder, cinnamon, ginger, nutmeg, and cloves until smooth.
- Pour the filling into the graham cracker pie crust.
- Place a pan of water (about 1 inch [2.
- 5 cm] deep) on the bottom shelf of the oven to help prevent cracking.
- Place the pie on a baking sheet and set it on the top rack of the oven.
- Bake for 45 minutes.
- Remove the pie from the oven and allow it to cool.
- Refrigerate until ready to serve and to help it set further.
- Serve chilled, topped with nondairy whipped topping for an extra special treat.
Notes / Tips / Wine Advice:
Serving Tip:
Add a sprinkle of cinnamon or nutmeg on top of the nondairy whipped cream for a festive touch.Wine Advice:
Pair with a glass of sweet dessert wine like a late-harvest Riesling or a spiced cider to complement the warm fall flavors.Nutritional Information
Calories: 280 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 12 g | Fiber: 3 g | Sugar: 26 g | Salt: 0.2 g
