Here we go!
2 cups crushed gingersnaps (Trader Joe's has the best ones with big chunks of real ginger..can't beat it!)
1/4 c. finely chopped pecans
1/4 c. melted butter
1/2 tsp cinnamon (I used a full teaspoon)
1/4 c. brown sugar
Preheat oven to 325 degrees. Line 9 x 13 inch pan with parchment paper and lots of pam...or use a cupcake pan with cupcake liners with pam.
Blend cookies, sugar, cinnamon in the food processor until finely ground. Add pecans and butter.
Bake 10 mins. until firm.
1/2 c. pumpkin
1 tbsp. flour
1/2 tsp. cinnamon ( I used a full tsp.)
1/4 tsp. nutmeg (I used a full tsp.)
1/4 tsp. cloves (I didn't have any, so I used a 1/4 tsp. of pumpkin pie spice which has all that spicy goodness in it)
3 8ox. packages of cream cheese
1 c. sugar
2 tsp. vanilla
Stir together the pumpkin, spices, and flour. Set aside.
Beat the cream cheese until it is nice and smooth. Have a glass of spicy Pinot Noir. It pairs well with the spices of this dessert.
Add sugar & vanilla until combined. Add the eggs, one at a time, until just combined after each addition.
Then stir 1/3 of the cream cheese mixture into the pumpkin goodness.
Pour the cream cheese batter onto crust and then add stripes of the pumpkin mixture.
Use the back end of a fork to make some napoleon inspired stripes!
After baking 20-30 minutes...
The cupcake version!
Cheers to some pumpkin inspired baking remix and feeling grateful for all of our blessings!
HAPPY THANKSGIVING TO ALL!