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Cream Cheese and Butterscotch Pumpkin Pies with Gingersnap Streusel Topping
http://picky-palate.com/2010/11/22/cream-cheese-and-butterscotch-p...
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Ingredients
categorized
original
1 9 inch pie shell, softened
4 Tablespoons softened cream cheese
2 Tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 Cup butterscotch chips
1/2 Cup canned pumpkin
2 Tablespoons granulated sugar
2 Tablespoons heavy cream
1/4 teaspoon ground cinnamon
1 egg, beaten
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1 Tablespoon ground gingersnap cookies
1 Tablespoon brown sugar
1 Tablespoon softened butter
1/4 Cup chopped pecans
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Pecans
(
1/4
Cup
)
Pumpkin, canned
(
1/2
Cup
)
Cooking & Baking
Brown sugar
(
1
Tablespoon
)
Cinnamon, ground
(
3/4
teaspoon
)
Granulated sugar
(
4
Tablespoons
)
Sugar
(
2
Tablespoons
)
Vanilla
(
1/2
teaspoon
)
Bread & Baked Goods
9 inch pie shell
(
1
)
Snacks
Gingersnap cookies, ground
(
1
Tablespoon
)
Dairy
Butter
(
1
Tablespoon
)
Cream cheese
(
4
Tablespoons
)
Heavy cream
(
2
Tablespoons
)
Refrigerated
Egg
(
1
)
Desserts
Butterscotch chips
(
1/4
Cup
)
Preparation
Read recipe preparation on
picky-palate.com
Picky Palate
picky-palate.com
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Social Stats
80.5
Rating
1-100
36
Tweets
178
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Shares
584
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Views
6,751
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Recipe Stats
Published November 22, 2010 (2 years ago).
23 people saved this recipe.
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