Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.
2 cups gingersnaps, crushed
1/4 cup dark brown sugar
1 stick butter, melted
2 tablespoons hickory-smoked salt
In a medium mixing bowl, add the crushed gingersnap crumbs, melted butter, brown sugar and smoked salt. Mix well until all butter is absorbed by the crumbs. Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Press crumb mixture into bottom of pan.
3 8-ounce packages cream cheese
1 can pumpkin puree
4 whole eggs
1 egg yolk
1/4 cup sour cream
1-1/2 cups sugar
2 tablespoons all-purpose flour
2 tablespoons vanilla paste
2 teaspoons pumpkin pie spice
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