Description
You can also make Thanksgiving Pumpkin Cheesecake as an additional Thanksgiving treat. They go well together.
Ingredients
Units
Scale
- 1 cup Pumpkin (cooked & pureed)
- 1 1/2 cup Evaporated Milk / coconut milk
- 3 Eggs (beaten)
- 1/2 cup Sugar /Sugar Alternative
- 1 tsp. Cinnamon Powder
- 1 tsp. Ground Nutmeg
- 1 tsp. Ground Ginger
- 2 tsp. All Spice
- Store-bought pie crust
Instructions
- Place the pastry in a pie dish.
- Bake blind for 10 minutes at 180C / 350F.
- Allow it to cool.
- Whisk all the ingredients for the filling together.
- Pour into the cooled pie shell and bake at 180C / 350F for an hour.
- Allow it to cool, sprinkle with cinnamon (optional) and serve with whipped cream and enjoy!!
Bakers note: I replaced the evaporated milk with coconut milk to cut down on the
sweetness.
Notes
Prepared,Β tried, and tested Rochelle fromΒ The Recipe Hunter: Tried and Tested Recipes from Home ChefsΒ andΒ SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 242
- Sugar: 15
- Sodium: 137
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 6
- Cholesterol: 67