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This is one of those dessert recipes that just adapts so easily to using cultured foods. And, because of the healthy fats in the recipe, the sweetener is kept to a minimum.
This dessert is perfect for Thanksgiving or anytime throughout the fall or winter. With a hint of pumpkin and a dash of warming fall spices, this is sure to be a hit at your Thanksgiving table.
Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1/4 teaspoon ground ginger
Filling:
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 and melted butter. Press mixture into bottom of prepared pan and about 1/4-inch up the sides. Bake 7 to 8 minutes or until golden brown. Set aside to cool.
- In a medium bowl, beat pumpkin purée, softened butter, cream cheese, vanilla, spices, and salt until smooth. Mix sugar in, 1/4 cup at a time, and then beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.
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