Recipe: Pumpkin Goat Cheese Pie

Foodsmiths Recipe by Molly


Switch out the traditional! This pie has a light hand with goat cheese and pumpkin brightened with fresh spices that add a delightful warm fall flavour. The combination of pumpkin and cheese in a pie/cake hybrid is rich and satisfying! It also makes a very pretty dessert!


You will need...

  • 1 cup ground bulk pecans (grind in spice grinder or food processor in small batches)
  • 1 cup bulk graham cracker crumbs
  • 1/4 cup bulk organic raw cane sugar
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon lemon juice

Put it together...

Combine ingredients and press into 9 inch spring form pan. Bake for 15 minutes at 350ºF until golden brown.


You will need...

  • 250g plain unripened goat cheese
  • 1 can (398 ml) Farmers Market Organic Pumpkin Puree
  • 1 cup bulk organic raw cane sugar
  • 3 tablespoons lemon juice
  • 4 eggs
  • 1 cup coconut cream (scoop thick cream from the top of a Thai Kitchen can of coconut milk after chilling)
  • 1 tablespoon cinnamon
  • 1 teaspoon all spice
  • 1 teaspoon fresh grated ginger

    Put it together...

    Make sure all ingredients are at room temperature for best results. In food processor mix goat cheese and pumpkin for 1 minute. Add sugar and mix for 30 seconds. Scrape sides of food processor. Add coconut cream, lemon juice, cinnamon, all spice, and fresh ginger. Mix until completely consistent. Add eggs one at a time. Pour mixture over crust in springform pan. Cover pan with aluminum foil and bake in preheated 350ºF oven for 1 hour. Remove from oven. Cool completely on drying rack. Chill in fridge covered for 8 hours or more (first release from springform pan). Cut and serve drizzled with Chocolate Wine Sauce:

    • 2-1/4 cups red wine such as Pinot Noir
    • 6 ounces dark chocolate chips
    • 2 tablespoons coconut sugar
    • 1 teaspoon vanilla extract

    Reduce wine in saucepan over high heat to about 1-1/2 cups, or 5 minutes. Add chocolate chips, vanilla and coconut sugar, stir well until chocolate melts and sauce is smooth and glossy, about 5 minutes.