Recipe by JanuaryBride
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.
Top Review by Boopster
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)
- 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
Directions See How It's Made
- 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.