1/4 cup (50 mL) melted butter
1 1/2 cups (375 mL) gingersnap cookie crumbs (about 20 cookies ground into crumbs)
1 package (8 oz/250 g) cream cheese, softened
1 cup (250 mL) pure mashed pumpkin
3/4 cup (175 mL) brown sugar
2 tsp (10 mL) grated orange peel
1 1/2 Tbsp (22 mL) flour
1 tsp (5 mL) ginger
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) allspice
Chopped nuts, optional
Whipped cream, optional
In a medium mixing bowl, combine melted butter and crumbs. Spread crumbs into 9-inch (23 cm) pie pan and press firmly on bottom and up the sides of the pan. Bake crust in 350°F (180°C) oven for 5 minutes. Cool.
In medium mixing bowl, beat cream cheese until smooth. Add remaining ingredients and continue beating until well blended. Transfer filling to medium saucepan and cook, stirring constantly over medium heat until thickened, about 5 to 7 minutes. Pour filling into crust. Bake pie at 350°F (180°C) about 15 minutes or until firm. Remove from the oven and allow to cool; pie will continue to set as it cools. Refrigerate until ready to serve. If desired, garnish* with chopped nuts and whipped cream just before serving.
Servings: 1 pie = 8 slices
*Optional garnish is not included in recipe nutrition analysis.
Carbohydrates: 38.7 g
Fat: 19.5 g
Protein: 6.3 g
Sodium: 289.8 mg
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