Pumpkin Cheesecake Pie

My sister had a minor breakdown when I told her I’d be making my pumpkin ravioli for Thanksgiving dinner instead of the traditional meal. She quickly told me all she really wanted was mashed potatoes, green beans and Brussels sprouts. Oh and by the way, for dessert she had found this luscious pumpkin cheesecake recipe I had to make. I gave in and told her I’d make a traditional meal (minus the bird) and then had a good look at the recipe she sent me. It was a cheesecake that was was baked in a water bath, and I really didn’t feel like going through that. Besides, the recipe was for 12-14 people. Instead, I gathered some inspiration from other recipes and went for a pumpkin cheesecake pie. Much easier to make and just as delicious.

The pie needs a bit of time as the crust is pre-baked and the pie has to cool in the refrigerator before being served, but other than that, it’s easy to make. I suggest making it the day before it is to be served. Be sure to check the sweetness of the pumpkin purée before adding sugar. Some pumpkins are sweeter than others and you should adjust the amount of sugar accordingly. The amount in the recipe is good for a sweeter pumpkin, but could probably use more if another variety is used.

Pumpkin Cheesecake Pie

Crust

• 170 g grahm crackers (Butterkekse)
• 2 Tbs sugar
• 55 g butter, melted
• 1 tsp ground ginger
• 1/4 tsp ground cinnamon

Filling

• 340 g cream cheese (at room temperature)
• 100 g sugar
• 200 g pumpkin purée
• 1 egg
• 1 egg yolk
• 1 Tbs plus 1.5 tsp flour
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Whizz the crackers with the sugar and spices in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a pie dish and freeze for 30 minutes. Bake the crust for 15 minutes at 180°C until golden. Let cool while making the filling. Reduce the oven temperature to 160° C.

Whizz the cream cheese with the sugar in a food processor until smooth. Add the pumpkin and whizz again until smooth. Add the eggs, spices and flour and whizz until combined. Pour into the pie crust and bake until set, about 30 minutes. Let cool completely on a wire rack and the refrigerate for 4 hours or overnight.

Note: You can make your own pumpkin purée by roasting a cut open pumpkin or squash cut side down on a baking sheet until soft. Let cool slightly then scoop out the flesh into a food processor and whizz until smooth. Use any leftover purée for making pumpkin french toast or filling for ravioli.

This recipe is not only for the holidays, but an also be served anytime pumpkin and squash are in season!

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