1× Recipe
Ingredients
Tap to tick offBase
- 2 Cups Almond Flour
- 2 Tbsp Brown Sugar
- ¼ Cups Butter
melted - 1 Tsp Vanilla
- 1 Tsp Ginger Powder
Filling
- 1 Cup Whipping Cream
- 454 Grams Cream Cheese
Or two 250 gram bricks - 2 Cups Pumpkin Puree
- 1 Cup Icing Sugar
- 1 Tsp Cinnamon
- 1 Tsp Vanilla
- Pinch Salt
- 1 Tsp Ginger Powder
Method
Make the base
- 2 Cups Almond Flour
- 2 Tbsp Brown Sugar
- ¼ Cups Butter
melted - 1 Tsp Vanilla
- 1 Tsp Ginger Powder
1
Press down firmly into 9 inch springform pan lined with parchment and freeze.
Whip the cream
- 1 Cup Whipping Cream
- 1 Cup Icing Sugar
2
Whip cream to stiff peaks, add 1/2 cup of the icing sugar near the end and set aside.
Make the filling
- 454 Grams Cream Cheese
Or two 250 gram bricks - 2 Cups Pumpkin Puree
- 1 Cup Icing Sugar
- 1 Tsp Cinnamon
- 1 Tsp Vanilla
- Pinch Salt
- 1 Tsp Ginger Powder
3
Cream the ingredients together and the remaining 1/2 cup of icing sugar using a stand mixer. Remove the bowl from the mixer and fold in whipping cream gently.
Spread onto the base and chill at least a day before serving.
If desired you can decorate the top with pecan halves, caramel shards, caramel syrup, or Biscoff cookie crumbs.
Note: If a firmer texture is required, a teaspoon of geletain may be added to the mixture before pouring onto the base.