For the cookie crust:
1/2 package of honey graham crackers
2tsp maple syrup
1/3 cup apple sauce (or 5 tsp melted butter)
For the maple pumpkin filling:
1cup cream cheese
1can pumpkin puree
1/2 cup maple syrup
½ cup apple sauce (or 1 egg)
1 tsp vanilla extract
1tsp pumpkin spices
1 cups half and half
Preheat oven to 325 degrees.
a food processor or blender mix cookies and add maple syrup, apple
sauce and mix together until you have fine crumbs. If the mixture is too
dry, add in a tsp.
of apple sauce until the right consistency is achieved. I use my blender
did a pretty good job.
Pour the crumbs into the baking pan and press it into the
pan and bake for 10 minutes.
While crust is baking, combine all filling ingredients in
the food processor or blender. Process until smooth. If you use a blender don’t
pour everything at once. I add one ingredient at a time and blend.
Pour mixture onto the pre-baked crust
Bake for 30-35 minutes, or until filling is set in the
Remove from oven and set aside to cool.
Cool 1 hour. Cover and chill
at least 4 hours.
Slightly adapted from here
Most of the recipes I saw they use evaporated milk but since
I didn’t have evaporated milk with me, I did some research on Google whether I
can use ½ and ½ instead of evaporated milk. It says that I can use ½ and ½
and the recipe turned out no difference.