25 Ingredients
  • For the sweet pastry dough
  • 1 1⁄2 cups all-purpose flour
  • 1⁄4 cup sugar
  • 1⁄4 teaspoon salt
  • 4 ounces (1 stick) cold unsalted butter, cut into 1⁄2-inch cubes
  • 1 large egg
  • For the pumpkin cheesecake filling
  • 16 ounces cream cheese, softened
  • 1⁄2 cup sugar
  • 3⁄4 cup pumpkin puree (see page 100)
  • 2 tablespoons maple syrup
  • 1⁄2 teaspoon vanilla bean paste
  • 1⁄2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon freshly grated nutmeg
  • 1⁄2 teaspoon ground ginger
  • 1⁄2 teaspoon ground allspice
  • 2 large eggs
  • Cream cheese frosting
  • 4 ounces (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups confectioners’ sugar, sifted
  • 1 tablespoon pure vanilla extract
  • 1⁄2 teaspoon salt
  • 1⁄2 cup pecans, toasted (page 19), coarsely chopped (optional)
Nutrition
284
14% daily value
24 servings
                                       
                                            vegetarian
     

Fat

28% 18

Saturated

53% 11

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

9% 28

Carbs (net)

- 27

Fiber

2% 1

Sugars

- 21

Sugars, added

- 19

Protein

7% 3

Cholesterol

25% 75

Sodium

8% 188

Calcium

4% 40

Magnesium

2% 8

Potassium

2% 81

Iron

4% 1

Zinc

3% 0

Phosphorus

8% 56

Vitamin A

26% 238

Vitamin C

0% 0

Thiamin (B1)

6% 0

Riboflavin (B2)

10% 0

Niacin (B3)

3% 1

Vitamin B6

2% 0

Folate equivalent (total)

8% 30

Folate (food)

- 10

Folic acid

- 12

Vitamin B12

6% 0

Vitamin D

119% 18

Vitamin E

3% 0

Vitamin K

2% 3

Sugar alcohols

- 0

Water

- 31
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