EA SY WAY OU T
Transform leftover pumpkin purée into a speedy five-ingredient dessert that’s sure to become your full-fledged fall obsession. BY JENNIFER BARTOLI & THE TEST KITCHEN
In large bowl, beat 85 g cream cheese, softened, until smooth; beat in 3 tbsp granulated sugar for about 2 minutes. Beat in ⅓ cup pumpkin purée, 2 tbsp whipping cream (35%) and ¼ tsp pumpkin pie spice. Scrape into two 6-oz (175 mL) ramekins or glasses, smoothing tops. Refrigerate until firm, about 1 hour. In bowl, beat ¼ cup whipping cream (35%) with ½ tsp granulated sugar until soft peaks form. Spoon over cheesecakes. Sprinkle with a little extra pumpkin pie spice, if desired. Makes 2 servings.
Top with a gingersnap cookie for a tasty garnish.
PER SERVING: about 383 cal, 4 g pro, 30 g total fat (18 g sat. fat), 26 g carb (1 g dietary fibre, 23 g sugar), 104 mg chol, 155 mg sodium, 181 mg potassium. % RDI: 8% calcium, 6% iron, 122% vit A, 3% vit C, 5% folate.
Don’t have pumpkin pie spice on hand? Whisk together ¾ tsp cinnamon, ½ tsp ground ginger and ¼ tsp each nutmeg and ground cloves, and use ¼ tsp from that mixture.
HOW-TO VIDEO
Watch how to make this recipe at canadianliving.com/ cheesecakes.
TESTED TILL PERFECT
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CANADIANLIVING.COM | OCTOBER 2015
PHOTOGRAPHY, JAMES TSE. FOOD STYLING, DAVID GRENIER. PROP STYLING, LAURA BRANSON
easier than pie
No-Bake Pumpkin Cheesecakes for Two
