Pumpkin Ginger Squares
|Butter||1⁄3 Cup (5.33 tbs)|
|Gingersnap crumbs||1⁄2 Cup (8 tbs) (375 Milliliter)|
|Cream cheese||1 Cup (16 tbs), softened|
|Pumpkin puree||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Chopped candied ginger||15 Milliliter (1 Tablespoon)|
|Cinnamon/Pumpkin pie spice||1⁄2 Teaspoon|
In 8 inch square (2 L) cake pan, microwave butter on High for 1-1/2 to 2 minutes or until butter is melted; stir in crumbs.
Set aside 1/4 cup (50 mL) of buttered crumbs for topping.
Pat remaining crumbs into bottom of dish; microwave on High for 2 minutes.
In mixing bowl, beat cream cheese until smooth.
Mix in puree, eggs, sugar, ginger and cinnamon just until combined.
Pour into prepared pan and sprinkle with reserved crumbs; microwave on Medium for 12 to 16 minutes or until centre is almost set.
Refrigerate until thoroughly chilled before cutting into squares.