Delicious Homemade Pumpkin Cream Cheese Pie Recipe

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu reduces fat while maintaining a creamy texture.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower in calories and has a similar sweetness.

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar creamy base.

vegan graham cracker crust

🥗Healthier: oat crust

💰Cheaper: homemade cookie crust

Homemade options can be more economical.

Add 100g powdered sugar and 300g butter to a bowl.

Add 1 large egg yolk to the mixture.

Add 1 large egg white and increase the speed to medium high.

Add 50g pumpkin paste.

Add 330g flour and mix until it forms one mixture.

Cover the mixture and place it in the fridge for 30 minutes.

Whisk 2 large egg whites and set aside.

In a saucepan, mix 3/4 of the 300ml milk with 85g sugar.

Mix 1 large egg yolk and cornstarch with the remaining milk.

Place the saucepan on medium heat and stir until it boils.

Add some of the boiling milk into the egg/milk mixture to temper it.

Pour the egg/milk mixture into the hot milk.

Add 25g butter, 150g cream cheese, 70g pumpkin paste, and the egg white mixture.

Cover with plastic wrap and let it cool to room temperature.

Place it in the fridge for 30 minutes.

Roll the dough and spread it larger than the ring/pan.

Bake it with beans at 180°C for 10 minutes.

Bake it once again at 180°C for 10 minutes.

Mix the cream to soften it.

Dust with cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens