A rich and delicious dessert that makes regular pumpkin pie seem boring…this is extravagant and worth of a celebration!
INGREDIENTS
For the Gingersnap Crust
1 ½ cups gingersnap cookies
6 Tbsp melted butter
¾ cup finely chopped walnuts
6 Tbsp sugar
For the Filling
24 oz 3 packages cream cheese; room temperature
1 ¾ cups brown sugar
4 eggs
15 oz pumpkin fresh or canned
2 Tbsp. bourbon
¼ cup flour
2 tsp. pumpkin pie spice
For Garnish:
1 cup toasted walnut or pecan pieces
Whipping cream
INSTRUCTIONS
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