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Pumpkin Pie Cheesecake


For pudding on the fourth Thursday in November.


1 medium pumpkin, approx. 1.25kg (approx 500g cooked)
2 tablespoons of light oil (e.g. sunflower), for baking the pumpkin
One 280g pack of plain Clearspot tofu
6-8 tablespoons of maple syrup
2-3 tablespoons of molasses
2 tsp each vanilla essence. cinnamon, ground ginger, allspice
Pinch of salt, soya milk
For the base: 2 packets of noisettes, 50 g margarine


Preheat oven to gas mark 4 (180 degrees C). Cut the pumpkin into about 8 pieces. Scrape out the seeds and stringy stuff, but leave the skin on. Place on a baking tray, and sprinkle the oil over & rub it in, to coat all the surfaces. Bake for about 40 minutes (less for thinner pieces), or until soft and beginning to colour. Leave to cool.
Crush the biscuits, mix with marg & press into cheesecake tin.
Crumble the tofu into the food processor bowl. Add the maple syrup and then blend on a high setting until creamy (may need to add some soy milk at this stage). Scrape the pumpkin flesh from its skins and add the flesh to the bowl, along with the rest of the filling ingredients. Blend until creamy; may need a little more soy milk here too, but it shouldn’t be too sloppy.
Taste. Add more maple syrup/molasses, or more spice as needed.
Spoon into cheesecake tin, smooth off until even on top. Bake at gas mark 4 (180 degrees C) for 30-40 mins. The top should go a darker brown and begin to split.


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