Having just arrived home from another motorcycling adventure with Big Al, I searched and found Central Market in Ft. Worth. They had a beautiful display of fall gourds and vegetables. As I rode the highway home towards Florida (1200 miles) on my little Honda, all I could think about was what I was going to make with the canned pumpkin that I made last November. It was time to pop the lid!
1 lb. of cream cheese, room temperature
3/4 cup of light brown sugar, firmly packed
1 1/4 cup of pumpkin
3 large eggs
1/4 cup of heavy whipping cream
1/4 t. ground cloves
1/2 t. ground ginger
1 t. ground cinnamon
5 T. melted unsalted butter
1 1/2 cup of crushed gingersnaps
3 T. sugar
Preheat the oven to 350 degrees. Mix the crushed gingersnaps, butter, sugar and pat the mixture into a 9 inch spring form pan. Pat the mixture up the sides of the pan about one inch.. Bake until lightly darkened, about 5 minutes. Let cool.
In a large bowl, mix the cheese and brown sugar until creamy. Add the pumpkin and eggs and beat until smooth. Add the rest of the ingredients and beat until smooth. Pour into the crust- lined pan. Bake for 45 minutes or longer or until firm. Refrigerate until chilled and serve.