When I see pumpkins at the grocery store I just want to buy them all and bring them home. Every different kind. The little ones, the big big ones, the funky shaped ones… the butternut, the hokkaido… I love them all.
Though I may love them all, I can’t bake with them all. This is important to know. I made the mistake once a few years ago. Germany has a kind of pumpkin that are large and light in color. A lot of bakers use them in bread. I thought, great! I’ll make pumpkin pie! Nope. Didn’t work out. The type of pumpkin is important when it comes to baking and cooking. You can’t just pick the big Halloween pumpkin up from the pumpkin patch and carve two of them and use the third for a pumpkin pie. It won’t taste like you think.
On the safe side, you can get pumpkin puree in a can from the store. That’s if you’re in America… If not, you are going to have to make your own puree. Which is actually better because the flavor is way more intense. If given the choice… make your own puree…
So now it’s time to pick your pumpkins…
Go for the smaller Hokkaido pumpkins. They are sweeter than the average pumpkin and will do wonders in your pies.
Some say that butternut squash tastes way better in pumpkin pie and pumpkin baking recipes. I don’t know if I agree with that. I love butternut squash, but I’m more for keeping the tradition of using actual pumpkins in my pumpkin pie recipes.
My suggestion? Try both. See what you like..
But this recipe is a winner. It’s what I’ll be serving my guests on Thanksgiving day. That’s a fact. There’s nothing easier, tastier or eye popping than serving everyone up their own serving of pumpkin cheesecake in a glass.
Pumpkin Cheesecake Glasses
makes 5 x 140 ml Weck glasses
For the almond crumble:
For the pumpkin cheesecake:
220 g pumpkin puree (about 1 pumpkin)
226 g cream cheese
1 tablespoon butter, softened
100 g sugar
2 teaspoons pumpkin pie spice
200 g cream
Start by cutting the pumpkin open and removing the seeds. Place on a lined baking sheet, skin side up and bake at 210 Celsius for about 40 minutes. Let cool. Remove the skins (they should peel right off) and puree in a blender.
Combine all ingredients in the mix machine’s bowl except for the cream. With the paddle attachment, mix until a smooth mass forms.
In a separate bowl, whip the cream until stiff.
The layers are created as such:
To get ready to layer your glasses prepare you work space by filling the pumpkin cheesecake in one piping bag and the whipped cream in another with a star tip.
Layer your glasses and finish them off with a healthy sprinkle of the almond crumble.
The Pumpkin Seed White Chocolate Bark is perfect for the Fall months. The bark is lightly seasoned with sea salt, drizzled with milk chocolate and sprinkled with pumpkin seeds.
The best part? Shipping to the U.S. just dropped to 7 Euros! Order up to 1kg of products and shipping will only cost you 7 Euros!