-CRUST-
1/4 c Butter or margarine
1 1/4 c Crushed ginger snaps
FILLING
16 oz Cream cheese; softened
2/3 c Sugar
2 Eggs
14 oz Pumpkin puree
3/4 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
1/2 ts Salt
GARNISH
Whipped cream
Chocolate curls
Preheat oven to 350F [180C].
Crust – Melt the butter or margarine, either in a saucepan or in the
microwave. Stir in the gingersnap crumbs until well mixed.
Press the mixture into an ungreased 9×9-inch [22×22-cm] pan. Bake for 10
minutes.
Filling – in a large bowl combine the softened cream cheese and sugar; beat
well. Add the eggs, one at a time; beat well after each addition. Add the
rest of the ingredients; mix well.
Pour the filling mixture carefully into the prepared crust.
Bake for 50 to 60 minutes or until firm. Chill.
Decorate with shipped cream and chocolate curls if desired.
Serves 12.
Yields
12 Servings