• 375g cream cheese, softened
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup sour cream
  • 2 cups mashed cooked pumpkin
  • 3/4 cup plain flour
  • 400g sweet short crust pastry


Preheat the oven to 160C (fan bake) or 180C (normal bake), making sure the oven rack is set at the bottom of the oven.

Put cream cheese, sugar and cinnamon in a large bowl and combine together with an electric mixer.

Add the maple syrup, vanilla, eggs, sour cream, pumpkin and flour. Blend until just combined – no more.

Roll out pastry and place in a greased 24cm flan tin. Pour in the pumpkin mixture.

Bake until firm in the centre – checking after 35 – 40 minutes.

Serve warm (not hot), with whipped cream topped with a dusting of cinnamon or nutmeg – Delicious!