Yield: 12 Servings
|¼ cup||Butter or margarine|
|1¼ cup||Crushed ginger snaps|
|16 ounces||Cream cheese; softened|
|14 ounces||Pumpkin puree|
|\N \N||Whipped cream|
|\N \N||Chocolate curls|
Preheat oven to 350F [180C].
Crust - Melt the butter or margarine, either in a saucepan or in the microwave. Stir in the gingersnap crumbs until well mixed.
Press the mixture into an ungreased 9x9-inch [22x22-cm] pan. Bake for 10 minutes.
Filling - in a large bowl combine the softened cream cheese and sugar; beat well. Add the eggs, one at a time; beat well after each addition. Add the rest of the ingredients; mix well.
Pour the filling mixture carefully into the prepared crust.
Bake for 50 to 60 minutes or until firm. Chill.
Decorate with shipped cream and chocolate curls if desired.
Source - Company's Coming - Desserts, by Jean Pare; 1992 ed.; ISBN 0-9690695-5-3. Box 8037, Station "F", Edmonton, Alberta, Canada T6H 4N9 (I have no connection with this company.) Formatted for MasterCook by Hallie du Preez.
Recipe by: Company's Coming Desserts; Jean Pare; 1992 Recipe by A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to KitMailbox Digest by Buddy <buddy@...> on Apr 04, 1998