Pumpkin Cheesecake Pie
A creamy and spiced pumpkin cheesecake pie that combines the best of pumpkin pie and cheesecake. Perfect for Thanksgiving or any cozy fall gathering!
Equipment
- Measuring cups and spoons
- baking sheet
- 8- or 9-inch (20- or 23-cm) pie pan
- Pan for water
Ingrediënten
For the filling:
- 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).
- To make the filling: In a large bowl, use an electric mixer to beat 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 and smooth the top with a spatula.
- Place a pan of water (about 1 inch [2.
- 5 cm] deep) on the bottom shelf of the oven to prevent the top of the pie from cracking.
- Place the pie on a baking sheet and position it on the top rack of the oven.
- Bake for 45 minutes.
- Remove from the oven and let cool completely.
- Refrigerate the pie until ready to serve, allowing it to set further.
Notes / Tips / Wine Advice:
Serving Tip:
Serve chilled with a dollop of nondairy whipped topping or a sprinkle of cinnamon for an extra festive touch.
Wine Advice:
Pair with a sweet dessert wine like a late-harvest Riesling or a spiced mulled wine to complement the warm spices in the pie.
Nutritional Information
Calories: 340 kcal | Carbohydrates: 41 g | Protein: 4 g | Fat: 18 g | Fiber: 2 g | Sugar: 30 g | Salt: 0.4 g
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