Light Pumpkin Pie … pie that thinks it’s a cheesecake
“Cut my pie into four pieces, I don’t think I could eat eight.”
Yogi Berra
Light Pumpkin Pie. It’s difficult to not think pumpkin and get deluged by orange thoughts once fall is in the air. Come autumn, and pumpkin pie spice is the on the top of my head. It breaks my heart to say goodbye to stone fruit when summer draws to a close, and somewhere in the hot summer months I always forget the charm of fall. These days there’s loads of pumpkin on the table.
Oh the orange hues. persimmons, pumpkin {which is there pretty much all the year around here though}, and the little bitter kumquats. Such bright colours and so much fun! It’s around this time that the boy will gently come and request for a pumpkin cake on Halloween. For him it’s customary to ask. For me, it’s another opportunity to experiment. With a steady source of good quality pumpkin pie spice from the sister in the US, I am happy to take the pumpkin route.
The pumpkin pie came along in a hurry as usual. The ingredients were very basic with fresh pumpkin puree and some left over condensed milk thrown in. There was an orange sitting on the counter so in went some zest as a last minute thought, then a dash of Grand Marnier to compliment it. You can always skip the liqueur, but try and add the orange zest. The flavour orange zest added was amazing.
Whenever I experiment with pies or cakes, there is a sense of panic on the other side. Will it set, won’t it set. Will it slice cleanly, or maybe not??? Then again, hope it tastes OK! Heaved a mighty sigh of relief when it left the pan easily and didn’t flow like lava. YES! It had set. A few pictures, then a slice later, a sense of jubilation. It set beautifully AND was firm enough to be sliced, staying light and moussey!
The boy wolfed down a couple of slices in the evening. Is it dessert Mama he asked, before eyeing another slice. It was his after all, made on personal request. I would have done him a pumpkin pie latte on the side but I got a little lazy.
The husband gave it a thumbs up too. Is it pie, is it cake I asked? Cheescakey he said. It’s a pie that thinks it’s a cheesecake I guess.
- [print_this]Recipe: Light Pumpkin Pie
Summary: Bursting with orange and fall flavours, this Light Pumpkin Pie is simple to make and quite addictive to eat. It’s a pie that thinks it’s a cheesecake. Serves 8
Prep Time: 15 minutes
Total Time: 1 hour 30 minutes
Ingredients:- Biscuit Almond Crust
- 115g digestive biscuits
- 35g whole almonds
- 40g brown sugar
- 1/2 tsp pumpkin pie spice
- 70g unsalted butter, chilled, grated
- Pumpkin pie filling
- 250g fresh pumpkin puree
- 100g condensed milk
- 150g brown sugar
- 25g cornstarch
- 1tsp pumpkin pie spice
- Zest of 1 orange
- 3 egg yolks
- 3 egg whites
- 1tsp Grand Marnier or pure vanilla extract
- Single or whipped cream to serve, optional
Method:
- Biscuit Almond Crust
- Preheat oven to 180C
- Place all ingredients in bowl of food processor and pulse briefly on high speed until breadcrumb like mix
- Turn into 8″ loose bottomed baking tin or 9″ pie dish, press down and up firmly to make a base and about 1/2″ high side.
- Bake for 15 minutes until light brown. Leave to cool slightly while you make the pumpkin pie filling.
- Pumpkin pie filling
- Place egg whites in clean large bowl and whip to stiff peaks.
- Place remaining ingredients in bowl of food processor and blend until smooth.
- Fold beaten egg whites gently into the pumpkin mixture.
- Turn over baked pie crust and bake for approximately 1 hour, or until firm when touched in the centre.
- Allow to cool completely in the tin, and chill overnight.
- Serve with unsweetened single or whipped cream.
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5 Comments
indugetscooking
“Pie that thinks it is a cheese cake”!! Tells me exactly how delicious this dessert is!
bellini
I like the idea of a pie that thinks it is a cheesecake Deeba. Pumpkin is truly royalty this time of year.
gloria
Lovely pumpkin pie Deeba!! :))
xoxostyle
This is absolutely drooling. Love it.
anusia
Very nice cake recipe. Looks yummy.