So, thanksgiving is coming up, especially if your Canadian, and everybody has to have their pumpkin pie. Well, here's a delicious alternative to plain ol pie.
Get a good album playing.
Ground up your Gingersnaps...
Add in cookie crumbs and stir together.
Press into your springform pan
Put the crust in freezer until you're ready to use it.
Mix cream cheese, sour cream, and sugar. Also beat in eggs one at a time.
Toast up your pecans
Mix pecans and in with the flour
And add in your spices.
Now is a good time to add the pumpkin
And the dry mix and fold it all in.
It'll become a lovely color
Take the crust out of the freezer
Pour over crust
Put it in the oven at 180 C (350 F, fir you amuricans) for 65-75 minutes.
BAM! Too bad you can't smell this.
Some good decorating items are cinnamon, extra pecans and, of course, whipped cream. The flavours blend very well together. Hope you enjoy your cake! =)
- 5.0 Packages of cream cheese
- 1.0c Sour cream
- 6.0 Eggs
- 1.0c Pecans, toasted and chopped
- 0.0c Flour
- 2.0tsp Cinnamon
- 0.0tsp Ground cloves
- 0.0tsp Ground ginger
- 0.0tsp Ground nutmeg
- 1.0c Pumpkin purée (not pie filling)
- 2.0c Gingersnap cookie crumbs
- 0.0c Butter, melted