Pumpkin Spice and everything nice. We used Simply Organic Pumpkin Spice and a homemade pumpkin puree to make this Pumpkin Cheesecake adorned with an easy meringue topping. Get our recipes for Meringue Topping and Homemade Pumpkin Puree below and click the recipe button for Simply Organic's Pumpkin Cheesecake recipe!
For the Pumpkin Puree
- 2 (2 1/2 pound) Sugar Pie Pumpkins
- 11/2 teaspoons Simply Organic Pumpkin Pie Spice
Preheat the oven to 400˚F and line a baking sheet with parchment paper. Thoroughly wash and dry your pumpkins. With a sharp chef’s knife, carefully trim off the stem end of the pumpkin so the flesh is exposed. Halve the pumpkin lengthwise, then scoop and discard the seeds. Sprinkle each half with the Simply Organic Pumpkin Spice, then place cut side down on the prepared baking sheet.
Place baking sheet in the oven and roast for about 40-45 minutes or until the outer skin begins to collapse and the inner flesh is very soft. Let cool slightly, then scoop the flesh from the skin and place flesh in a high speed blender or food processor. Discard skin.
Process the pumpkin flesh until smooth. Let cool completely before using or storing. Pumpkin puree can be stored in the fridge in an airtight container for up to 5 days, or in a freezer save jar or bag for up to 2 months. Makes 4-5 cups.
For the Meringue Topping
- 4 large egg whites at room temperature
- pinch of cream of tartar
- 1/3 cup sugar
Add egg whites and cream of tartar to a stand mixer fit with the whisk attachment and beat until soft peaks form. Slowly add sugar and whisk until stiff peaks form.
Add the meringue to the top of your prepared cheesecake and brown with a culinary torch just before serving.