This common fall dessert adapts easily to using cultured foods. And because of the healthy fats in the recipe, the sweetener is kept to a minimum. With a hint of pumpkin and a dash of warming fall spices, this is sure to be a hit at your Thanksgiving table.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fresh Cheese Making Kit
Fresh Cheese Making Kit
$45.99
Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.
Packaging and Equipment in the kit may appear different than pictured.
Buttermilk Starter
Buttermilk Starter
$12.99
This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.
Cream Cheese Starter Culture
Cream Cheese Starter Culture
$12.99
Use a cream cheese starter at home to make fresh, tangy cream cheese. Cream cheese starter culture is great choice for new cheesemakers.
CRUST INGREDIENTS:
- 1 cup graham cracker crumbs
- 4 Tbsp. unsalted butter, melted and cooled slightly
- ¼ tsp. ground ginger
INGREDIENTS:
- 1 cup pumpkin purée
- 4 Tbsp. cultured butter, softened
- 16 ounces cultured cream cheese
- 1 tsp. pure vanilla extract
- 1½ tsp. pumpkin pie spice
- ¼ tsp. salt
- ½ cup powdered Sucanat (granulated Sucanat that has been powdered in a blender)
INSTRUCTIONS:
- Preheat oven to 400°F. Line a 9-inch spring form pan with parchment paper or grease a 9-inch pie pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and ginger. Press mixture into bottom of prepared pan and about ¼ inch up the sides. Bake 7-8 minutes or until golden brown. Set aside to cool.
- In a medium bowl, beat pumpkin purée, butter, cream cheese, vanilla, spice, and salt until smooth. Mix in sugar, ¼ cup at a time, then beat until smooth.
- Transfer pumpkin mixture to prepared pan, spreading evenly over the crust.
- Cover and chill until set, 6 hours or overnight.
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Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.
