Pumpkin Cheesecake Pie
No-Bake Cheesecake Pie Filling
For this step, you'll require:
- the cooked pumpkin
- cream cheese
- sweetened condensed milk
- lime juice
- cinnamon and nutmeg
Step 1:
Pour the condensed milk into a mixing bowl or roomy saucepan.
Step 2:
Add the pureed pumpkin.
Step 3:
Add cream cheese and spices to the pie filling.
Combine well and mix till the mixture is smooth and the cream cheese and condensed milk well combined.
The pumpkin cheesecake filling is smooth and ready for filling the pie crumb crust.
Do a taste test and add more sugar or spices to the pie filling as suits your taste.
Now, you'll notice that the cheesecake is half the usual normal size and that's because all of us in the family love our desserts and this is a small way to control portion sizes and as a result reducing the calories consumed.
This is such an easy pie recipe - it's no bake and is set by firming in the refrigerator. In fact if you chose to substitute the making the crumb crust from scratch with a purchased one and chose to use canned pumpkin, this cheesecake pie would take no time at all!
This step-by-step tutorial though, shows exactly how one makes a delicious cheesecake pie from first basis. There's nothing healthier than food you make and source yourself!
Now, we're fussy about our meals and I do take the trouble, although I could be more diligent, to avoid processed foods as they contain preservatives, synthetic food dyes and trans fats. It goes without saying, these are very bad for us.
There's no question, it's best preparing our meals from the food source rather than processed foods.
The no-bake pie recipe: Pumpkin Cheesecake Recipe
The previous stage: Prepare the pumpkin
Next stage: The last few steps to a luscious light cheesecake
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