|Butter/Margarine||1/4 Cup (4 tbs)|
|Gingersnaps crumbs||1 1/3 Cup (21.33 tbs)|
|Cream cheese||16 Ounce , softened (2 Packages, 8 Ounce Each)|
|Firmly packed brown sugar||3/4 Cup (12 tbs)|
|Canned pumpkin||16 Ounce (1 Can)|
|Pumpkin pie spice||2 Teaspoon|
1. For crust: Place butter in 10-inch quiche dish or pie plate. Heat on Full Power for 45 seconds to 1 minute 15 seconds, or until melted.
2. Blend in crumbs. Press mixture firmly against bottom and sides of dish. Cook on Full Power for 1 to 2 minutes, or until firm. Turn quarter-turn halfway through cooking time. Set aside.
3. For filling: Place softened cream cheese, sugar, pumpkin, cornstarch, pumpkin pie spice, and eggs in mixing bowl. Mix until smooth. Pour filling into crust. Cook on Cook Level 4 for 30 to 40 minutes, or until set. Turn quarter-turn halfway through cooking time. Center may be somewhat soft, but will set up as it chills. Refrigerate for 4 to 6 hours.
Serving size Complete recipe
Calories 3295Calories from Fat 2025
% Daily Value*
Total Fat 230 g353.8%
Saturated Fat 125 g625%
Trans Fat 0 g
Sodium 1955 mg81.46%
Total Carbohydrates 268 g89.3%
Dietary Fiber 14 g56%
Sugars 209 g
Protein 60 g120%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet