Ingredients and Weight:
- 2 cups (280 grams) of fresh pumpkin puree
- 3 packs (about 360 grams) of cream cheese, softened
- 1/2 cup (125 grams) of sugar
- 1/4 cup (50 grams) of corn starch
- 1 teaspoon of cinnamon powder
- 1/2 teaspoon of nutmeg powder
- 1 egg, beaten lightly
- 1 pre-made pie crust (available in supermarkets)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: No baking required, just freezing time.
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large bowl, combine the softened cream cheese and sugar. Beat until smooth and creamy.
- Add the pumpkin puree and mix well.
- Add corn starch, cinnamon powder, and nutmeg powder. Mix until combined.
- Add the beaten egg and mix until the mixture is smooth and creamy.
- Pour the mixture into the pre-made pie crust.
- Cover and freeze for at least 4 hours or until set.
- Serve with a sprinkle of cinnamon on top, if desired.
Nutritional Information: (Per serving, assuming the pie is cut into 8 pieces)
- Calories: Approx. 400 calories per slice
- Fat: 25 grams
- Carbohydrates: 45 grams
- Protein: 7 grams
Dish Characteristics:
- No baking required, easy to make ahead of time.
- Creamy and rich in texture with a strong pumpkin flavor.
- Ideal for colder weather or a cozy gathering with friends and family.
User Comments:
- "This No-Bake Pumpkin Cheesecake Pie was a hit at my Halloween party! So creamy and delicious!" - John Doe, New York
- "The perfect dessert for fall! The combination of pumpkin and cheesecake is amazing." - Jane Smith, California
- "I love how easy this recipe is to make. It's a great make-ahead dessert for Thanksgiving." - Michael Johnson, Texas
Special Precautions and Tips:
- Ensure the cream cheese is softened to room temperature before mixing to avoid any lumps in the mixture.
- Use a good quality pre-made pie crust to ensure the pie has a perfect crust.
- This pie can be made in advance and frozen for up to a month, making it a great make-ahead dessert for parties or gatherings.
