My Family were keen to have a special pudding for Halloween tomorrow, I decided to have a go at a grain free, lower sugar version of this baked Pumpkin treat. Assisted by my American daughter in law we tasted as we went and think we have come up with a delicious version of Pumpkin cheesecake . Hopefully a reminder of her Halloween celebrations back home in the States.
4 tbsp unsalted butter
1 tsp cinnamon
1 tsp ginger
maple syrup to taste
1 can Pumpkin puree 425g ( I used Libbys )
4 x 200g cream cheese ( I used lactose free )
8 tbsp Maple syrup ( I used Waitrose organic no 1 medium )
2 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
2 tsp vanilla essence
Pre heat oven 175c fan
Use food processor to grind almonds, hazelnuts and pecans to a coarse crumb
( You could use ground almonds and break up pecans by putting in a plastic bag and using a rolling pin to smash them if you don’t have a food processor )
I did each type of nut separately
melt butter and measure 4 tbsp into bowl
press into a loose bottomed greased 9 inch cake tin
press down and push up at the edges to make a rim
bake in pre heated oven 175c for approximately 10-15 mins
cool on side
In a clean mixing bowl add pumpkin puree and cream cheese
add spices Cinnamon, ginger and nutmeg
also add the salt mix well
then add 6 table spoons of maple syrup, taste and check this is sweet enough for you
beat eggs together with vanilla essence
add gradually, almost one egg at a time
mix together well.
pour into cake tin
pop in the oven for between 1 hr to 1.15 mine took 1hr 15 mins
it should be set but have a little wobble and may start to crack on top
and then refrigerate for at least 2 hrs. Over night in the fridge to set completely.
If you can wait that long!
You can play around with the sweetness and spices to make it perfect for you.