THIS RIFF ON A CLASSIC PUMPKIN PIE HAS ALL THE THINGS YOU LOVE ABOUT FALL DESSERTS PLUS A PECAN COOKIE CRUST AND STREUSEL TOPPING.
INGREDIENTS
18 pecan shortbread cookies, divided
1 pkg (8 oz./250 g) cream cheese
½ cup (125 mL) sugar
1 can (15 oz./15 g) solid pack pumpkin (1¾ cups/425 mL) (not pumpkin pie filling)
2 eggs
1 tbsp (15 mL) flour
1 tbsp (15 mL) Cinnamon Plus® or pumpkin pie spice
Thawed frozen whipped topping (optional)
DIRECTIONS
Preheat the oven to 350°F (180°C). Spray the wells of a Brownie Pan with oil. Place one cookie into each well, then set the remaining 6 cookies aside.
Microwave the cream cheese in a large microwave-safe bowl for 10–15 seconds, or until softened. Whisk in the sugar. Add the pumpkin, eggs, flour, and Cinnamon Plus®, then whisk until blended.
Divide the pumpkin filling evenly into the wells of the pan (the wells will be very full).
Finely chop remaining 6 cookies in the Manual Food Processor. Carefully remove the blade from processor bowl and sprinkle cookie crumbs evenly over the pumpkin filling (about 1 tbsp/15 mL over each).
Bake for 18–20 minutes, or until the edges are firm and pull away from the sides of the pan. Cool for 5 minutes, then loosen the squares from the sides of pan. Serve with whipped topping.
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