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.
Crust Ingredients
1 cup graham cracker crumbs
4 Tbsp. unsalted butter, melted and cooled slightly
1 tsp. pure vanilla extract pure vanilla extract pure vanilla extract
1½ tsp. pumpkin pie spice pumpkin pie spice pumpkin pie spice
¼ tsp. salt salt salt
½ cup powdered Sucanat (granulated Sucanat that has been powdered in a blender) powdered Sucanat (granulated Sucanat that has been powdered in a blender) 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.
Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.
