Description
A tender pumpkin base topped with a glossy, spiced custard layer for a delicious autumn dessert.
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1/2 cup (100 g) granulated sugar
- 8 oz (225 g) cream cheese, softened to room temperature
- 1 cup (240 g) pumpkin purée
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (200 g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- Pinch of ground cloves
- 2 tbsp unsalted butter, melted for brushing
- 1–2 tbsp turbinado sugar for topping (optional)
- Freshly grated nutmeg for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang, and lightly grease it.
- In a bowl, whisk flour, baking powder, and salt until uniform.
- In another bowl, combine melted butter, eggs, and granulated sugar until smooth. Fold the dry ingredients into the wet just until incorporated. Spread into the prepared pan.
- Beat the cream cheese until silky. Add pumpkin purée, eggs, vanilla, and brown sugar; mix until homogeneous. Stir in spices.
- Pour the pumpkin mixture over the base and tap the pan to settle it.
- Bake for 35–45 minutes until set with a slight wobble in the center. The top should turn amber.
- Remove from oven, brush with melted butter, and sprinkle with turbinado sugar if using. Cool on a wire rack for 1–2 hours.
Notes
For cleaner slices, chill before cutting. Use full-fat cream cheese and real pumpkin purée for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg