Ingredients:

  • 150g graham cracker crumbs
  • 75g toasted pecans, finely ground
  • 85g unsalted butter, melted
  • 1 tbsp maple syrup
  • 0.5 tsp sea salt
  • 425g 100% pure pumpkin puree
  • 100g dark brown sugar, packed
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 225g Neufchâtel cheese, room temperature
  • 120g plain Greek yogurt (5% fat)
  • 1 tsp vanilla bean paste
  • 240ml heavy whipped cream, unsweetened

Instructions:

  1. Pulse the pecans. Put the 75g of toasted pecans in the processor until they look like coarse sand.
  2. Combine the crust. Stir together 150g graham crumbs, pecans, 85g melted butter, 1 tbsp maple syrup, and 0.5 tsp sea salt until it feels like wet sand.
  3. Press into the plate. Firmly push the mixture into your 9 inch pie dish, going up the sides. Freeze this for 10 mins to set the butter.
  4. Whip the cream. In a cold bowl, beat the 240ml heavy cream until stiff peaks form. Set this aside in the fridge.
  5. Cream the base. Beat 225g Neufchâtel, 100g brown sugar, and vanilla bean paste until no lumps remain.
  6. Add the pumpkin. Mix in the 425g pumpkin puree, 120g Greek yogurt, and all the spices. Scrape the sides often to ensure total incorporation.
  7. Fold the cream. Gently use a spatula to fold the whipped cream into the pumpkin mix. Stop as soon as the white streaks disappear to keep it light.
  8. Fill the shell. Pour the mixture into your chilled crust and smooth the top with the back of a spoon.
  9. The long chill. Place in the fridge for at least 6 hours 8 mins. Wait until the center feels firm to a light touch.