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made a pumpkin cheese frosting that didn’t quite hold itself together. I ended up using it as a filling for cupcakes, but wondered what it might taste like as cheesecake. I repeated the recipe and added two eggs and made mini-cheesecakes.  After I filled the ramekins, I thought about making a graham cracker base. Instead, I made a graham cracker crumble topping. It turned out to be custard/pudding-like. This made 15 4-oz ramekins.

I haven’t experimented with non-dairy whipped cream yet; I think a dollop of Cool Whip would add a little more creaminess.

Pumpkin Cheesecake Pudding

{lactose free} {gluten free}

lacetose-free pumpkin cheesecake puddingWhat you need:

Pudding:

  • 1 c Tofutti Better Than Cream Cheese
  • 1/2 c dairy-free butter
  • 1 15-oz can pumpkin puree
  • 1 1/2 c confectioners’ sugar
  • 1/2 tsp cinnamon
  • 2 eggs
  • 2 tsp brandy or bourbon
  • 2 tbs maple syrup
  • 2 tbs almond milk

 

Graham Cracker Crumble:

  • 8 graham cracker squares
  • 1/2 stick dairy-free butter
  • 9 marshmallows, cut in half, or 45 mini.

What you do:

Pudding:

  • First, make a mistake and figure out how to repurpose it.
  • Preheat oven to 350°.
  • Beat cream cheese and sugar together.
  • Add pumpkin and cinnamon.
  • Add eggs and beat entire mixture until smooth.
  • Add syrup, milk and brandy.
  • Pour into 9 inch pie crust or individual soufflé dishes.
  • Bake one hour for single pie or 18-20 minutes for mini soufflés or until a knife inserted into the center comes out clean.

Graham Cracker Crumble:

  • Crush crackers and mix with butter.
  • Crumble mixture onto foil-lined baking sheet.
  • Bake at 350° for 10 minutes.
  • Place on top of cheesecake.
  • Top with 1/2 marshmallow (or 3 minis)
  • Torch marshmallows until toasted.
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