These Mini Pumpkin Cream Pies are lighter and creamier than plain pumpkin pie… The secret? Adding some cream cheese!
If you are a pumpkin lover, this will rock your socks off! If you’re not a fan, well maybe this recipe will entice you to add it to your regular Thanksgiving dessert repertoire… maybe… try it and see! 😉
Check out Kristi’s recipe for the instructions. Here are the measurement conversions.
2 cups (about 12 oz, 340g) finely ground gingersnaps
6 Tablespoons (85g) unsalted butter, melted
2 Tablespoons (25g) white sugar
1/8 teaspoon salt
8 oz (227g) cream cheese, softened
5 Tablespoons (71g) unsalted butter, softened
1½ cups (170g) powdered sugar, sifted
15 oz (425g) pumpkin purée
1 Tablespoon (15ml) vanilla extract
1½ teaspoons molasses
2½ teaspoons pumpkin pie spice
3/4 cup (177ml) heavy cream, cold
2 Tablespoons (30ml) pure maple syrup
raw sugar for garnishing
Please check out the November 2014 issue of the magazine.
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