Our first Thanksgiving Dinner of 2011 was hosted by my Mother-in-Law. She put on a fantastic traditional spread of roast turkey, stuffing, gravy, cranberry sauce, mashed potatoes, rolls, brussel sprouts roasted with bacon (mmm… bacon!), carrots, turnips and my sister-in-law brought the mandatory out-of-this-world sweet potato/pecan casserole.
Surprise! I brought dessert. I’ll admit, it was a somewhat safe dessert, but a classic meal deserved a classic dessert… with just a few additions. This is a recipe that I totally made up as I went, but I did jot the amounts down so I could share if it turned out as well as I hoped. It did, and here it is! The crust is a very thin, buttery one, so if you like a thicker crust, double the sugar/gingersnaps and leave the butter amount as is and you should be fine.
- 1/4 cup unsalted butter, melted
- 2 tbsp dark brown sugar, packed
- 1 sleeve (16) store-bought gingersnaps, crushed (about 1 cup)
- 1/2 cup pecans, finely chopped (I crushed them along with the gingersnaps in the blender)
- 3 (8 oz) packages cream cheese, brought to room temperature
- 2 eggs
- 1 cup dark brown sugar, lightly packed
- 1 cup pumpkin purée, your own or canned, I used canned (Not pumpkin pie filling)
- 4 tsp pumpkin pie spice (I have a lot to use up, but you can also use individually cinnamon, ginger, nutmeg and a dash of cloves or allspice)
- 1 tsp pure vanilla extract
- 2 tbsp Greek yogurt (or sour cream or heavy cream)
- 2 tbsp all-purpose flour
- Whole pecans (if you have time to roast and cool them, go ahead… 350 degrees for 10 minutes)
- 1/2 to 3/4 cup dulce de leche