- 1 1/4 C gingersnap cookie crumbs (about 25 cookies)
- 1 Tbsp sugar 5 Tbsp unsalted butter, melted
- 12 oz cream cheese, softened
- 1/2 C packed light brown sugar
- 1/4 C sorghum
- 2 eggs
- 3/4 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 15 oz canned pumpkin
Heat oven to 350°. Mix cookie crumbs and sugar in medium bowl. Add melted butter and stir until moist. Transfer crumbs to 9-inch pie dish; press crumbs firmly onto bottom and up sides of dish. Bake crust until firm, about 8 minutes. Set aside. Turn oven to 425°.
In a large bowl, beat cream cheese until no lumps, scraping sides of the bowl often. Add sugar, sorghum, eggs, spices, and salt; beat again to combine evenly. Add pumpkin and stir to blend. Pour mixture into crust and bake 10 minutes. Reduce heat to 350° and bake 20 more minutes, or until the custard is set but wiggles slightly in the center. Transfer to a rack and cool completely. Chill before serving in thin slices. Serves 12.