Applewood Spreadable Challenge: Pumpkin Cheesecake Pie

Recently I was given the challenge of creating recipes using Applewood Spreadable Cheese.
One of the items in the hamper we were sent was a pumpkin. As it was Halloween this did not last very long, it got carved up to make a nice friendly pumpkin lantern. After making a pumpkin lantern I am always faced with the problem of what to do with the leftovers. I am always left with a load of shredded pumpkin and loads of seeds. Apparently the seeds are lovely toasted so I may try that next year. This year I decided to make a Pumpkin Cheesecake Pie. The idea being that it had a pastry base with a cheesecake type filling on the top.

I have to say it actually worked really well, it was light and fluffy with a hint of spice. It would be really nice served with ice cream or cream.

Pumpkin Cheesecake Pie Recipe

Ingredients

• 220g (8 oz) cream cheese. I used Applewood Spreadable
• 400g (14 oz) tin of condensed milk
• 3 eggs
• 1 teaspoon cinnamon
• Shortcrust pastry
• 220g (8 oz) shredded pumpkin

Method

1. Preheat the oven to 350F, 175C, Gas Mark 4
2. Roll out the shortcrust pastry until it is about ½ cm thick and line a pie dish with it.
3. Mix  the cream cheese and condensed milk until smooth.
4. Add the pumpkin, eggs and cinnamon and stir until combined.
5. Pour carefully into the pie dish.
6. Bake for around 45 minutes. When its ready a knife inserted into the middle should come out clean.

This can be eaten warm or cold.