Preheat the oven to 325 . Place the cup pecans and the sugar in a food processor and process until finely chopped, about 20 seconds. Pour into a large bowl; add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn the mixture into a 10-inch pie dish and press evenly against the bottom and sides of the dish to form a crust. Bake 10 minutes. Set aside to cool. (Leave the oven on).
In a large bowl, beat the cream cheese and brown sugar until soft and well blended. Stir in the sour cream and pumpkin. Gradually beat in the eggs, 1 at a time, and the cinnamon, cloves and ginger.
Place the pie dish on a baking sheet and pour in the filling. Bake in the middle of the oven for 45 minutes, or until the filling is set. Let cool on a rack. Arrange the pecan halves around the edge of the pie. (The pie can be made a day ahead if desired. Refrigerate, covered.)
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Serving Size: 1 Serving (736g) | ||
Recipe Makes: 12 | ||
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Calories: 2353 | ||
Calories from Fat: 2015 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 223.9g | 299 % | |
Saturated Fat 123.1g | 615 % | |
Monounsaturated Fat 58.5g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 946.1mg | 291 % | |
Sodium 2162.8mg | 75 % | |
Potassium 1058.6mg | 28 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 48.8g | ||
Protein 45.2g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2353
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