One of our favorite desserts is the
1-1/2 cups gingersnap cookie crumbs (use the crispy gingersnap cookies for this, not soft)
5 tablespoons butter, melted
To make the crust, preheat the oven to 350 degrees. Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened. Transfer the crumbs to a 9-inch pie plate. Use the bottom of spoon to press the crumbs evenly into the bottom and up the sides of the pie plate. Bake in the preheated oven until it is beginning to brown, about 10 minutes. Transfer to a wire rack and cool completely while making the filling.
8 oz. cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 cup canned pumpkin
8 oz. whipped cream (I prefer homemade, but a frozen tub of cool whip will work, just be sure to thaw it)
For the filling, mix together the cream cheese, powdered sugar, vanilla, pumpkin pie spice and pumpkin. Fold in the whipped cream – make sure it is thoroughly combined. Spoon filling into prepared pie crust. Refrigerate for 2 hours or until chilled. Drizzle with salted caramel sauce (recipe below). Slice, serve & enjoy.
Salted Caramel Sauce
1 cup sugar
6 tablespoons salted butter, cubed & at room temperature
pinch or two of sea salt flakes
2/3 cups heavy cream, at room temperature
Melt the sugar over medium heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and sea salt flakes and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool. (If you still have some lumps in the caramel after it has cooled – strain it through a fine mesh strainer).
Store in the refrigerator. To use, heat in the microwave until it reaches desired consistency.Here’s a few other fall favorite recipes: