With Canadian Thanksgiving approaching and USA Thanksgiving in the near horizon, thought I’d share this awesome recipe for an traditional dessert with an original twist! This recipe has been modified by my mom and It’s to die for.
Pumpkin pie is sooooo 2009.
Base: 1½ cup crushed gingersnap cookies
½ cup soft (not melted) butter
Mix together, then press into bottom of buttered 9” glass pan. Chill.
Filling:
750grams cream cheese (softened)
1 cup white sugar
4 eggs
1 pkg of Oetker almond pudding powder (can substitute 3 tbsp natural yogurt)
1½ tsp. cinnamon
½ tsp. ground cloves
½ tsp. nutmeg
½ tsp. allspice
1½ cups cooked pumpkin, well drained (can substitute with canned pumpkin)
1 shot of rum or brandy
Beat cream cheese until fluffy. Slowly beat in sugar, then eggs – one at a time as you continue beating. Beat in pudding powder (or yogurt). Gradually beat in spices. Beat in rum or brandy and pumpkin at the end (until mixed but not completely disintegrated).
Pour mixture over crust.
Bake in pre-heated 300F oven for 1½ to 1¾ hours. *Place pan full of hot water in oven during baking to make cake more moist.* Cool cake in pan for 1 hour, then refrigerate overnight.
For best taste, remove from fridge 2 hours prior to serving.
Try it out… and enjoy 
