Did you know that somewhere in the neighborhood of 50 million pumpkin pies are baked every year?
According to the American Pie Council, 1 out of 5 Americans has eaten an entire pumpkin pie by themselves. I’m going to hope that those people took at least more than one day to complete the task, but again, I’m not here to judge. You do you; it is a vegetable, right?
If you want a pumpkin pie you can feel good about consuming in mass quantity, I’d like to suggest something a bit more wholesome than the conventional approach, at least in terms of ingredients. Though this gorgeous ode to the autumn classic tastes even more decadent than the original, it’s a superfood-packed healthy choice by comparison.
What makes this pumpkin cheesecake the best recipe ever?
Oh, let me count the ways. It’s…
- Refined sugar-free
- Zero cholesterol
Skip the packaged and processed goods to create an even more compelling treat, truly worthy of a special occasion.
Cashews make up the bulk of this creamy filling, blended with maple syrup for a more balanced, flavorful sweetness. You get plenty of lemon tartness, like tangy cream cheese but fresher and brighter, livening up the humble squash flavor of canned pumpkin puree. Though optional, the candied pumpkin seeds on top really elevate each slice to a whole new level, providing contrasting crunchy texture to cut through decadent, silky-smooth slab.
Even if it’s too late to amend your Thanksgiving menu, keep this one in mind as the winter holidays grow near. Pumpkin isn’t going out of season anytime soon.
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