Ingredients Jump to Instructions ↓

  1. 1-1/2 cups crushed gingersnap cookies

  2. 1 tablespoon sugar

  3. 1/4 cup butter, melted FILLING:

  4. 2 packages (8 ounces each ) cream cheese, softened

  5. 3/4 cup sugar

  6. 2 eggs, lightly beaten

  7. 1 can (15 ounces) solid-pack pumpkin

  8. 1 teaspoon ground cinnamon

  9. 1/4 teaspoon ground ginger

  10. 1/4 teaspoon ground nutmeg

  11. 1/8 teaspoon salt TOPPING:

  12. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  13. 1/4 cup sugar

  14. 1 teaspoon vanilla extract Ground cinnamon, optional

Instructions Jump to Ingredients ↑

  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. 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. Pour into crust. Bake for 35-40 minutes or until center is almost set. In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 8-12 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired. Yield: 8-10 servings.


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