- Portion size 36 servings
- Credits : Canadian Living Magazine: October 2010
MethodIn bowl, stir together graham wafer crumbs, sugar, butter, ginger, cinnamon, cloves and salt until moistened. Press onto bottom and up sides of parchment paper–lined 8-inch (2 L) square metal cake pan. Bake in 350°F (180°C) oven until golden, about 10 minutes. Let cool.
Cheesecake: In saucepan, stir together pumpkin purée, sugar, cinnamon, ginger, nutmeg, cloves and salt; cook over medium-high heat, stirring constantly, until thickened, about 5 minutes. Stir in whipping cream. Transfer to bowl and let cool.
In large bowl, beat cream cheese until smooth, about 2 minutes. Beat in eggs, 1 at a time; beat in vanilla. Beat one-quarter into pumpkin mixture; return to cream cheese mixture and beat until incorporated. Pour over crust.
Bake in 350°F (180°C) oven until edges are set and browned, 30 to 35 minutes. Let cool on rack. Cover and refrigerate until firm, about 2 hours. Cut into squares.
Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.
Nutritional facts Per square: about
- Sodium 106 mg
- Protein 2 g
- Calories 122.0
- Total fat 8 g
- Potassium 61 mg
- Cholesterol 43 mg
- Saturated fat 5 g
- Total carbohydrate 11 g
- Iron 4.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 25.0