I recently asked an American friend of mine to tell me about the various kinds of pumpkins and how to cook them. She looked at me and said “I don’t know anything about pumpkins. I get mine out of a can”.
I jokingly asked her what kind of American she was. She instantly replied “I’m a true American. I get it out of a can”.
This still makes me smile when I think back to the conversation. Because like all good jokes, it’s funny because it’s utterly true.
So, in preparation for this indulgent dessert I am about to share with you, I took to the grocery store to see what I could find. And indeed, I found a can of 100% pure pumpkin. Well, this is going to make my Thanksgiving meal prep a whole lot easier. And while the lining includes BPA, I class this dessert as our 20% of our annual healthy eating regime. Today, we enjoy the feast and it’s a rarity.
Maybe I shouldn’t do this to you but since we must live in the real world and I simply cannot resist, I will be making my friend’s pumpkin cheesecake to share with my family. I am not hosting, therefore I can be sure I’m not going to be tempted with the leftovers in the fridge.
It is full fat, full of calories and totally divine. Cut small slices, enjoy and leave the leftovers at somebody else’s house. If there are any.
Mrs. Brown’s Pumpkin Cheesecake
4-8oz packages cream cheese – softened
1 c sugar
1 tsp vanilla
1 c pumpkin puree
1 1/4 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1 1/2 c graham cracker crumbs (I used crushed ginger snaps)
1/2 c melted butter
Mix melted butter and crumbs. Press into pan.
Preheat oven to 350 degrees F. In a large bowl combine cheese, sugar and vanilla. With an electric mixer, beat until smooth. Blend in eggs one at a time. Reserve 2 cups of this mixture and set aside. Pour remining onto pie crust. Into the reserved mixture add in pumpkin puree, cloves, cinnamon and nutmeg. Pour over the plain filling. Bake in preheated oven for 40-60 mins or until centre is almost set. Allow to cool and refrigerate.