Pumpkin pie might seem a little intimidating and a little challenging, but it’s actually one of the simplest desserts to make, so we’ve decided to challenge ourselves and add another ingredient: cheesecake!

Ingredients

• 1 cup flour
• 1/2 cup almonds, crushed
• 1/4 cup brown sugar
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 3 tbsp butter, melted
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 8 ounces goat cheese
• 1 1/2 cups granulated sugar
• 16 ounces cream cheese
• 1 1/4 cup pumpkin
• 3/4 cup yogurt
• 3 eggs
• 1 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Preparation

1. Preheat oven to 350 degrees F.
2. Mix the flour, crushed almonds, 1/4 cup brown sugar, baking soda, and 1/4 teaspoon cinnamon together in your mixing bowl.
3. Stir in butter until mixture is even. Pour the mixture into your non-stick spring form bakeware pan and press firmly into the bottom.
4. Bake until crust is set, about 10 minutes.
5. In a separate bowl, beat together goat cheese and 1 1/2 cups granulated sugar using your Think Kitchen hand mixer.
6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth.
7. Transfer batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.
8. Allow it to cool completely. Cover with plastic wrap and refrigerate for 4-5 hours.
9. Cut and serve and top with whipped cream.
10. Enjoy!

This is the perfect pie to bring to a potluck or a Thanksgiving dinner.

Here’s what you need:

Ingredients:

Your favourite pie crust recipe, or use a ready made one that you like
2 eggs

1/2cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

½ teaspoon ground ginger

⅛ teaspoon ground cloves

1 can pumpkin 

1 can evaporated milk

For the special topping: whipped cream:

3/4 cup whipping cream

2 tablespoons sugar

Preparation:

In a large bowl, beat eggs slightly with a whisk. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk. Carefully pour pumpkin filling into the pastry lined pie plate. Bake for 15 minutes.

Set the oven temperature to 350°F. Bake for about 45 minutes. Place pie on cooling rack. Cool completely, about 2 hours.

For our homemade whipped cream topping: in a chilled medium bowl, beat whipping cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. 

You have a luscious pumpkin pie – that will be surely gone in seconds, so make sure you save yourself a slice! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.