Crust Ingredients:
1 package of betty crocker gingersnap cookie mix
4 tablespoons butter
1 egg
Mix cookie mix, butter, and the egg well until it appears like wet sand.
Spray glass cake pan (9x13) with cooking spray. You can use a metal pan, I don't recommend it.
Pour the crust mixture into the pan, press down to form a firm level layer of crust.
Filling Ingredients:
2 tsp pumpkin pie spice
8 oz package cream cheese - softened - leave out on counter unwrapped for 30 minutes.
14 oz can sweetened condensed milk
16 oz can of pumpkin (NOT THE PUMPKIN PIE MIX - JUST PUMPKIN!)
1/2 tsp of salt
pre-heat oven: 350 degrees
Filling: Mixing Bowl: Softened cream cheese - mix till fluffy. Then, add as its mixing very slowly: sweetened condensed milk, pumpkin, salt, 2 eggs, 2 tsp pumpkin pie spice.
MIX WELL! you don't want chunks of cream cheese in the filling, use a spatula to really scrape the sides and bottom of the bowl several times throughout the mixing process. Pour filling over the crust. Bake for 30-40 minutes - knife should come out fairly clean. Cool, and then refrigerate before serving. Should be served cold. Whipped cream or vanilla ice cream is a must with this.
No comments:
Post a Comment