Light and Love

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My name is: Jamie Erickson.

I’m known for being: Owner/creative director at Poppy’s in Brooklyn.

Lately, I’ve been working on: Our upcoming Thanksgiving offerings, holiday party packages and our cafe expansion!

I’m talking about: Our new favorite Thanksgiving dessert: Pumpkin Goat Cheese Pie.

We created it when: Our executive pastry chef, Caren Tomassone, created it. We wanted something different this year and a way to incorporate pumpkin pie with something a bit less sweet and more savory.

What makes it special is: It’s got the warm pumpkin spice flavors, but is way less sugary sweet. The goat cheese makes it extra creamy and tangy and the mixed seed toppings give that perfect crunch and bite.

One thing you can’t miss is: The goal of our Thanksgiving menu is for you to spend more time enjoying your company and less time cooking. This dessert is easy as pie—just slice and serve!

For me, this time of year is about: Not only is Thanksgiving my favorite holiday of the entire year, it’s the anniversary of when I founded Poppy’s. It’s the perfect time to reflect and give thanks to our ever-growing incredible team and customers who make this all possible. I love what I do, and I’m forever grateful for creating a company that’s a part of so many special occasions. 

Your body will thank you because: The holidays are all about a little indulgence. Just sit back, eat and enjoy!

Here’s how to make it:

PUMPKIN GOAT CHEESE PIE

*Yields one 10” Pie

Ingredients:

CRUST
1 3/4 cup graham cracker crumbs 2 tbsp granulated sugar
1/4 tsp cinnamon
6 tbsp butter, melted 

FILLING
2/3 cup cream cheese, softened
1/2 cup + 1 tbsp goat cheese, softened
1/2 cup pumpkin puree
1/4 cup granulated sugar
1/4 tsp salt
1 tbsp pumpkin pie spice (equal parts cinnamon, nutmeg, ginger, cloves) 2 eggs
1 tsp vanilla extract 

TOPPING
1/2 cup mixed seeds (i.e. pepita, sesame, sunflower, etc.) 

Instructions:

1. Preheat oven to 350 degrees. Grease a10” pie plate. 

2. For the topping: Line sheet tray with parchment paper. Spread seeds evenly on sheet tray and toast in oven for 5-10 minutes or until golden. 

3. For the crust: Mix all ingredients until combined. Press dough evenly into and up the sides of your pie plate (approximately 1/4” thick all over). Bake for 5 minutes or until golden brown. Set aside to cool. 

4. For the filling: Beat cheese, pumpkin puree, sugar, salt and pumpkin pie spice in stand mixer until fully combined, scraping down the sides of the bowl as needed. Beat in eggs and vanilla until fully combined.

5. Pour mixture into crust and bake for approximately 15 minutes, or until edges are puffed and there’s only a slight jiggle to the filling. Top with a mix of toasted seeds.


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