Pumpkin goodness.. You can either make your own pumpkin puree (follow this recipe and freeze the remaining puree if you use a big pumpkin) or used canned puree. I prefer to make my own and let the nice smell of pumpkin spread around the house 🙂
For the crust:
16 Oreo Cookies
4 tbsp unsalted butter, melted
225g Philadelphia cream cheese
3/4 cup pumpkin puree (canned or homemade)
1/2 cup granulated white sugar
2 tsp vanilla extract
1/8 tsp grated nutmeg
1/4 tsp ground cinnamon
150 ml whipping cream
3-4 tbsp icing sugar
1/2 tsp vanilla extract
5 tbsp walnut pieces
1. Grind the Oreos in a blender (if you have a small blender you might want to break the cookies into chunks before placing in the blender). Pour in the melted butter and pulse to mix. Spread the mixture evenly in a large tart tin (18cm) and press on the sides and bottom on the tin. Place in the fridge.
2. In a large bowl, whip the Philadelphia cream cheese until smooth. Stir in the pumpkin puree, vanilla, sugar and spices. Whip for 1,5 min. until smooth. Spread mixture on top of Oreo base and return to fridge.
3. Whip cream with sugar until stiff peak form. Add vanilla extract and spread over pumpkin filling. Sprinkle with walnut pieces. Store in fridge for 5-8 hours before serving.
Recipe adapted from Lauren’s Latest