Good recipe. I would say that it's definitely more pumpkin pie-sh and not as cheesecake-y. A very creamy pumpkin pie. I really liked the pecan topping, but would recommend cutting it back slightly, there was a little too much topping. I really liked the pumpkin butter recipe and scaled the recipe back to make just enough for this recipe, plus a little for my toast the next day. I used 10 oz. pumpkin (2/3 of a 15 oz. can), 1/4 cup apple juice, 1/2 cup plus 1 Tbsp. sugar, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/8 tsp. cloves. I did modify the proportions of the spices to suite my tastes. This resulted in about 1 cup of pumpkin butter.
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Good recipe. I would say that it's definitely more pumpkin pie-sh and not as cheesecake-y. A...