JIM WIELAND FOR TASTE OF HOME RECIPES

Servings: 10 / Total Time: 55 mins

Ingredients:

  • 1-1/2 cups crushed gingersnap cookies
  • 1 tablespoon sugar
  • 1/4 cup butter, melted

Filling:

  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs, lightly beaten
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt

Topping:

  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon, optional

Directions:

  1. In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. 
  2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. 
  3. Pour into crust. Bake for 30-35 minutes or until center is almost set. 
  4. In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

JIM WIELAND FOR TASTE OF HOME RECIPES