Prep 25 mins
Cook 40 mins
Award Winning recipe from Taste of Home. "With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona". This recipe does need to cool overnight, so it's a great "make ahead" dessert for the holidays! Found on www.tasteofhome.com.
- 32 gingersnap cookies, crushed (about 1-1/2 cups)
- 59.14 ml butter, melted
- 5 (1133.98 g) package cream cheese, softened
- 236.59 ml sugar
- 425.24 g can solid-pack pumpkin
- 4.92 ml ground cinnamon
- 4.92 ml vanilla extract
- 5 eggs, lightly beaten
- 0.25 ml ground nutmeg
- maple syrup
- In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
- Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
- Cut into squares; serve with syrup. Refrigerate leftovers.
Wow!! Just had to give this another 5 star rating! Had a chili/soup fundraiser at church and needed a dessert that would serve several people. Trust Recipezaar to have the exact category that I needed. Found this recipe and boy, am I glad I did! This was amazing! Made only a few adjustments. Used a graham cracker crust and topped with dollops of whipped cream. Also did the marbling technique and it turned out beautiful. Easy, easy to put together. I really think that I like this better than the usual pumpkin pie! Will be making again and again! Thanks for posting! (ps-all the dinner workers were fighting over the last piece)
Very easy to make and serve. The pumpkin flavor is subtle in these, I'll be tempted to increase the amount of pumpkin and seasonings next time. I had some broken hazelnut biscotti that I ground up and used to make the crust instead of the gingersnaps, but I have used gingersnaps in other applications, and they do make a nice crumb crust. I held out some of the filling without pumpkin in it, and did a little marbling with it through the pumkin filling for a visual addition. The maple syrup drizzle is a tasty touch. Thanks for submitting this recipe! ( I made twice the recipe, baked it in a full sized hotel pan, cut into 48 triangles and sold them for $1.25 ea. The customers loved them!)