Transform leftover pumpkin purée into a speedy five-ingredient dessert that's sure to become your full-fledged fall obsession.
- Portion size 2 servings
- Credits : Canadian Living Magazine: October 2015
Ingredients
Pumpkin Cheesecake:
Whipped Cream:
Method
Pumpkin Cheesecake: In large bowl, beat cream cheese until smooth; beat in sugar for about 2 minutes. Beat in pumpkin, cream and pumpkin pie spice. Scrape into two 6-oz (175 mL) ramekins or glasses, smoothing tops. Refrigerate until chilled, about 1 hour.
Whipped Cream: In bowl, beat cream with sugar until soft peaks form. Spoon over cheesecakes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Tip From the Test Kitchen: Don't have pumpkin pie spice on hand? Whisk together 3/4 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp each nutmeg and ground cloves, and use 1/4 tsp from that mixture.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 155 mg
- Sugars 23 g
- Protein 4 g
- Calories 383.0
- Total fat 30 g
- Potassium 181 mg
- Cholesterol 104 mg
- Saturated fat 18 g
- Total carbohydrate 26 g
%RDI
- Iron 6.0
- Folate 5.0
- Calcium 8.0
- Vitamin A 122.0
- Vitamin C 3.0
