Pumpkin pie meets cheesecake.William Meppem

Time:1-2 hoursServes:8

A slight variation on the Thanksgiving tradition of pumpkin pie,this recipe “loosens” the pumpkin custard with cream cheese and bakes it in a biscuit crust,much like a cheesecake. I like to use a fluted quiche tin,which delivers a nice balance between sweet,creamy filling and nutty,crumbly base.

Pumpkin puree is available in cans and sold in speciality stores,but it can taste slightly watery and metallic. Roasting the fresh pumpkin instead gives a better flavour and texture. Cut a small Kent pumpkin in half and place cut-side down on a lined baking tray. Roast for about 30 minutes in a 180C fan-forced oven until soft,then simply scoop the flesh out and mash it. Steaming or microwaving are also acceptable cooking methods.

Pumpkin pie spice mix is a blend of cinnamon,ginger,nutmeg,cloves and allspice – very similar to what’s sold as “mixed spice”. By all means use that if the former proves elusive.

Ingredients

FOR THE BISCUIT CRUST

30g pecans
150g digestive (or similar) biscuits (about 10)
1 tbsp caster sugar
pinch of salt
60g unsalted butter,melted

FOR THE PUMPKIN CHEESECAKE

400g full-fat cream cheese
150g light brown muscovado sugar
finely grated zest of 1 lime
2 tsp pumpkin pie spice or mixed spice
1 large egg,lightly beaten
1 large egg yolk
130g pumpkin puree
1 tbsp lime juice
1 tsp vanilla
tsp salt

FOR THE MAPLE CREAM TOPPING

180ml thickened cream
45ml maple syrup
¼ tsp ground cinnamon
pinch of salt
8 pecan halves,roughly chopped

Method

Step1
Begin by making the crust. Place the pecans in a food processor and pulse until finely chopped,then transfer to a medium bowl. Put the biscuits,sugar and salt into the food processor and process to fine crumbs,then add to the bowl with the pecans. Pour in the melted butter and mix until it is the consistency of wet sand.
Step2
Tip the crumbs into a round quiche tin (about 23cm x 3cm deep) with a removable base. Using the back of a dessert spoon,gently press the crumbs into an even layer,then push and press them up against the sides of the tin with your fingers.
Step3
Place the tin on a baking tray and refrigerate while you preheat the oven to 180C fan-forced (200C conventional). Once the oven is at the right temperature,place the tin (on the baking tray) in the oven and bake the crust for 5 minutes. Remove and set aside.
Step4
Reduce the oven temperature to 150C fan-forced (170C conventional).
Step5
Place the cream cheese into the bowl of a stand mixer and beat with the paddle attachment on medium speed until smooth. Add the brown sugar,lime zest and mixed spice and beat on medium-high speed until smooth and creamy. Stop the mixer to scrape the bottom of the bowl to make sure there are no lumps.
Step6
Add the egg and yolk,beating on medium speed until fully incorporated,then add the pumpkin puree,lime juice,vanilla and salt. Beat on low speed until blended,then scrape the mix into the crust-lined quiche tin,which is still on the baking tray.
Step7
Place the tray in the centre rack of the oven and bake for 30 minutes,until the cheesecake has just set – to check,press the centre gently with your fingers. Remove from the oven and allow the cheesecake to cool completely,then refrigerate for at least 2 hours and up to 2 days.
Step8
When ready to serve,make the topping by combining the cream,maple syrup,cinnamon and salt in a bowl and whisk (either by hand or using the cake mixer) until soft peaks form. Pipe the cream decoratively around the edge of the pie and scatter the chopped pecans on top of the cream. Serve the pie sliced,with the extra cream alongside.