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by Victoria Dwek | October 01, 2020 | 6 comment(s)

The Pecan & Pumpkin Crunch Dessert We’re Enjoying This Fall

Once October hits, anything with pumpkin and cinnamon simply sounds tempting and comforting.

Are you looking for a dessert that’s a bit different? Perhaps something you could prepare ahead, bake fresh, and serve warm in the sukkah?

 
Here it is!
Don’t be skeptical when you’re adding those ingredients to the mixer! The final result is delicious. 

Now, there’s two versions you could go with. If you want to serve this hot, prepare the batter ahead and add to individual ramekins (on top of the crushed graham crust). Add the topping ingredients to a Ziploc. Then just top and bake before serving. 

Or, you can serve it cold, as shown. Omit the egg when making the pumpkin cheesecake mixture and pipe it into individual dishes on top of the crust. Mix the topping and spread it on a baking sheet. Bake for about 12 minutes. Let cool. Keep in a Ziploc bag until ready to serve. Sprinkle the amount of topping desired on top of the mousse and enjoy!


5.0 from 1 reviews
Pumpkin Crunch Cheesecake (Pareve)
 
Save Print
Serves: 12 desserts
Ingredients
  • This recipe is for the hot version. For the cold version, omit the egg and bake the nut topping separately for about 12 minutes.
  • 1 graham cracker crust
Filling:
  • 1 (8-ounce) container Tofutti or Wayfair cream cheese
  • ½ cup pumpkin puree
  • 6 tablespoons brown sugar
  • ½ tsp cinnamon
  • 1 egg
Topping:
  • ⅔ cup pecans
  • ⅔ cup brown sugar
  • 3 tablespoons margarine, melted
Instructions
  1. Preheat oven to 350ºF.
  2. Crumble the graham cracker crust and add to the bottom of 12 ramekins or mini mason jars.
  3. In the bowl of an electric mixer, combine all filling ingredients. Add to jars and bake for 20 minutes. I recommend adding the filling using a piping bag so the finished desserts look neater and there’s not filling dripped on the sides.
  4. Add all topping ingredients to a Ziploc bag. Using a meat mallet or the bottom of the pot, bag the filling to crush the nuts. Mix the ingredients together by smushing them around in the bag. Add to the top of each ramekin. Bake another 20 minutes.
3.5.3226

 

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Filed Under: Recipes Tagged With: desserts, oven, pareve

Victoria Dwek

Victoria is the voice behind the long-running "Hello Cooks" column in Ami Magazine's Whisk and the co-author of many (now eight!) cookbooks. She holds a B.A. in English Literature from New York University and a M.F.A in Creative Writing from Sarah Lawrence College. When she’s not writing (typing, typing, typing), she’s busy entertaining her cuties and driving carpool.

Reader Interactions

Comments

  1. Anne Robinson says

    October 12, 2020 at 7:17 pm

    Hello, I am interested in taking this dessert to a backyard party (in California, so still warm).
    In order to make ahead I would make the filling omitting the egg. Ok, excuse me if these is a dumb question, but does this become no bake without the egg or do I still bake it ? Can I make the filling the day before and refrigerate? Then on the date assemble an hour or so before the party?
    Or would you recommend adding the topping just before serving?

    Reply
    • Victoria Dwek says

      October 13, 2020 at 9:40 am

      Yes, these are no-bake without the egg.
      They should not be baked when omitting the egg. The consistency won’t be right.
      An hour before to assemble completely is fine.

      Reply
  2. Sim says

    October 29, 2020 at 12:49 pm

    Where can you buy those pretty glasses? What are they called?

    Reply
    • Victoria Dwek says

      October 29, 2020 at 10:24 pm

      These are oven-safe glass ramekins, the brand is Simax. I don’t see them online anywhere; I bought these at The Westview Shoppe in Lakewood. There is one other brand of bakeable glass ramekins available online (Borosil) but they are triple the price.

      Reply
  3. B says

    October 12, 2022 at 10:34 am

    Is there any way to make the topping without margarine?

    Reply
  4. r says

    November 16, 2022 at 2:33 pm

    Can I substitute pumpkin puree with anything?

    Reply

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