Recipe By: Katheryn Hanson
Year Submitted: 2015
Winner Second Place
Sponsor:
Ingredients
Crust:
1 1/3 cups finely crushed ginger snaps and shortbread cookies
2 TBS sugar
½ tsp vanilla
1/3 cup melted butter (unsalted)
Pumpkin Cream Cheese Filling:
1/3 cup pumpkin purée
1/2 cup cream cheese
½ cup powdered sugar
½ t Saigon Cinnamon
¼ t vanilla extract
Pinch ground cloves
Pinch ground nutmeg
Pinch Ginger
Pumpkin Chiffon Filling:
2/3 cup pumpkin purée
½ t Saigon Cinnamon
¼ t vanilla extract
Pinch ground cloves
Pinch ground nutmeg
Pinch Ginger
1 cup Better Cream
Chantilly Cream
1 ¾ cup heavy whipping cream
¼ cup confectioners’ sugar
½ t vanilla extract
Directions
Crust:
Mix all of the ingredients in a bowl until blended; pour into a 9€