Change up the Thanksgiving table with this pumpkin pie inspired dessert.
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Change up the Thanksgiving table with this pumpkin pie inspired dessert.
Crust:
24 gingersnap cookies
3 tablespoon unsalted butter, softened and cubed
Filling:
16 ounces cream cheese, softened and cut into 12 pieces, room temperature
½ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1 cup pumpkin purée
pinch kosher salt
½ teaspoon ground cinnamon
1⁄8 teaspoon ground allspice
1⁄8 teaspoon ground nutmeg
8 ounces crème fraîche, or plain greek yogurt, room temperature
Nutritional information per serving: Calories 334 (60% from fat) | carb. 27g | pro. 6g | fat 22g sat. fat 12g | chol. 122mg | sod. 258mg | calc. 36mg | fiber 1g