Pumpkin pie is a fall treat that almost everyone loves. But did you know that a single cup of cubed pumpkin contains almost twice the recommended daily intake of Vitamin A, which studies show promotes good vision, especially in dim light? Vitamin A has also been found to prevent retinal diseases.
Try this new cheesecake inspired twist on a classic pumpkin pie recipe. It's a delicious treat and great for your eyes.
1 cup all-purpose flour
1/4 cup packed light brown sugar
1/3 cup cool unsalted butter, cut into pieces
1/3 package of brick cream cheese (stored at room temperature)
3/4 cup of sugar
1 cup pumpkin puree
2 tbsp. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 egg (stored at room temperature)
1 egg yolk (unbeaten)
1. Preheat the oven to 350 F. At the same time, grease an 8-inch square pan and line the bottom with wax paper (be sure that the paper covers the sides as well).
2. To make the crust, mix the flour and brown sugar together by hand or in a food processor. Add the butter until the mixture is evenly blended (it should be dry and crumbly).
3. Scoop the crust mixture in your pan and bake for about 18 minutes or until it turns golden brown at the edges. While the crust is cooling, prepare your cheesecake mixture.
4. Beat the cream cheese to soften it and then beat in the sugar. Add the pumpkin puree and stir until smooth. Next, use a whisk and add in the flour, baking powder and cinnamon. Finally, whisk in the egg and egg yolk and set aside.
5. Pour the pumpkin cheesecake onto the cooled crust.
6. Bake for about 30 minutes or until the filling is set at the edges but still somewhat soft in the center.
7. Remove the pan and let it cool to room temperature. Next, chill the pan in the refrigerator for at least 2 hours before slicing into squares.
Serve and enjoy!
For other delicious, eye-healthy recipes like this, download a FREE eBook version of FYidoctors' Eats for Your Eyes Cookbook.