Ingredients
Directions
Preheat oven to 325°.
Spread almonds in a single layer on cookie sheet and toast 12 to 15 minutes in preheating oven until lightly browned. Cool; chop coarsely.
Place a generous half cup of almonds in food processor bowl with sugar. Use metal blade and process until very finely chopped. Pour into a large bowl; add gingersnap crumbs and mix. Pour in the butter and stir well to combine.
Press into bottom of an 8-1/2" square baking pan to form a crust. Bake 10 minutes; set aside to cool.
In a large bowl, beat cream cheese and brown sugar with orange peel until well blended. Beat in sour cream and the eggs, one at a time, until mixture is light and fluffy. Beat in pumpkin and pumpkin pie spice until well blended.
Pour pumpkin cheese mixture into crust. Bake in the middle of the preheated oven for 45 minutes or until filling is set. Let cool on a rack. Cover and refrigerate overnight.
Recipe Note
Dress it up by topping with sweetened whipped cream and chopped almonds to serve.
Almond Board of California