Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of eight 4 1/2-inch tartlet pans. Bake about 7 minutes, or until set. Remove from oven. Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well combined then beat in the ginger juice and the pumpkin puree. Add the eggs one at a time beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving. This recipe yields 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6294 broadcast 10-30 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 10-31-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (1060g)|
|Recipe Makes: 8|
|Calories from Fat: 3006 (84%)|
|Amt Per Serving||% DV|
|Total Fat 334g||445 %|
|Saturated Fat 185.6g||928 %|
|Monounsaturated Fat 86.6g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 1292.6mg||398 %|
|Sodium 3371.7mg||116 %|
|Potassium 1594.9mg||42 %|
|Total Carbohydrate 88.9g||26 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 87.1g|
|Protein 65.1g||93 %|
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Calories per serving: 3560
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