Pumpkin Cheesecake Pie
Ingredients
- Whip n Top Vanilla: 3oz in liquid / 5 oz whipped up
- 6 oz. Pumpkin puree
- 3 oz. Honey graham cracker
- 2 oz. Butter
- 1 egg
- 4 oz. Cream cheese
- 3 pieces of Pecan
- Ground cinnamon (for light powdering)
- Soufflé Bowl
- #22 piping tip (star)
Directions
PREPARE
1.Prepare 3 oz Whip n Top as instructed on container.
2.In a bowl, for 4 minutes whip the following combined items: 4 oz of cream cheese, 1 egg, 3 oz of pumpkin puree and 3 oz of Whip Top Vanilla in liquid.
3.Smash graham crackers into crumbs then combine with warm butter.
4.In a small souffle bowl spread the graham cracker butter combination to create a base crust.
5.Add mixture on top of the graham cracker bowl.
6.Once pie mixture has cooled down, use the #22 star tip to add Whipping top mixture.
FILL
1.Pour mixed ingredients into souffle bowl.
2.Bake at 350 F degrees for about 40 minutes at Bain – Marie (heated bath).
3.While it is baking, whip for 3 minutes: 3 oz of Pumpkin puree and 5 oz Whip n Top Vanilla.
DECORATE
1.After pie has reached room temperature, decorate.
2.Use a #22 star tip to create stars.
3.Add pecans and dust with ground cinnamon for decoration (as seen on image).
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After baking let it completely cool at room temperature.
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