INGREDIENTS

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6215  To make the crust: Preheat the oven to
300 degrees F. In a mixing  bowl, combine the gingersnap crumbs with
the melted butter and toss  together until the mixture clumps together.
Add an additional  tablespoon of butter if necessary. Pat the mixture
into the base and  slightly up the sides of eight 4 1/2 inch tartlet
pans. Bake for  about 7 minutes, or until crisp.  To make the filling:
Press the grated ginger against the mesh of a  fine sieve into a small
bowl, pressing hard to extract all the juice.  Set the ginger juice
aside and discard the pulp. In the bowl of an  electric mixer, combine
cream cheese, brown sugar, cinnamon, nutmeg,  allspice, ground cloves,
and salt. Beat until creamy and well  combined, then add the ginger
juice and the pumpkin puree and beat  again. Add the eggs, one at a
time, mixing well after you add the  first one, but do not overbeat the
mixture. Pour the filling into the  tart pans and return them to the
oven. Bake for 25 to 30 minutes, or  until the center is just firm to
the touch. Cool to room temperature,  then chill for up to 2 hours or
overnight before serving.  Yield: 8 servings  Posted to recipelu-digest
by molony <molony@scsn.net> on Mar 16, 1998

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2381
Calories From Fat: 2066
Total Fat: 234.8g
Cholesterol: 1054.1mg
Sodium: 2634.9mg
Potassium: 1206.8mg
Carbohydrates: 37.1g
Fiber: 6.6g
Sugar: 21.3g
Protein: 42.4g