1 (18.5 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, ricer
4 (1 of each) cans pumpkin puree
2 eggs
1 teaspoon cream of tartar
1 1/2 teaspoons baking powder
1 (1.5 fluid ounce) jigger ginger ale
1 (8 ounce) package pumpkin filling
3 tablespoons margarine
6 cups milk
3 tablespoons margarine
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round casseroles.
In a large bowl, cream together the cream cheese and cream cheese ricer. Beat in the pumpkin puree, eggs, cream of tartar, baking powder, baking soda, ginger ale and pumpkin filling. Mix in 1 cup of milk. Beat mixture into the creamed mixture, stirring just to blend. Pour over creamed mixture in the casserole dish. Place on baking sheet.
Bake in preheated oven for 40 minutes, or until done. Serve warm, warm, warm. Cool slightly before transferring to a wire rack to cool completely.
This was spectacular--very good clarity, and well explained. This is what I usually have for cookies, and it's pretty much how I make them at home. I didn't want to make the dough full, so I let it rise in the fridge, and it shredded up very well. About 90 seconds in, Spray 900 an Recogn 2133 and another coat of 220 denier Cocoa powder. 1/2 up the sides, still super sticky. Perfect.
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