Before you roll your eyes and tell me Thanksgiving is over and that you’ve experienced pumpkin overload (especially if you just made this), hear me out on this pumpkin pie with goat cheese.
A friend of mine shared this recipe from Munchies with me and it sounded too interesting not to try for a Thanksgiving dessert. This goat cheese pumpkin pie sits in an gingery almond cookie crust that has gone savory with fresh earthy rosemary and the filling, a simple blend (literally blended) of pumpkin puree, cream cheese, and tangy-funky goat cheese, requires no baking at all. Greg, my mom, and my brother Garrett will tell you I was hesitant about making this because of the no-bake-factor, an atypical attribute of a traditional pumpkin pie, but, I’m so glad I gave it a shot.
Not only is this goat cheese pumpkin pie simple to put together—your only effort going towards squishing the crust up the sides of a springform pan—but it also proved to be a crowd pleaser. Even after our Thanksgiving dinner complete with four turkeys—one baked, one fried, one BBQ’d and bacon wrapped, and one deboned, stuffed with herbs, and grilled—even after all of the mashed potatoes and stuffing and cranberry sauce was weighing in our bellies, nearly all of our family and friends topped their dessert plates with a sliver of the orange-hued pie.
There were too many requests for the recipe for me not to share with them, and with you, even if you keep it bookmarked until next year.
More Pumpkin Goodness: