Preheat oven to 350°F. Mix cream cheese and light brown sugar in large bowl until well-blended. Add eggs, blend well. Stir in pumpkin, pumpkin pie spice, and TABASCO® Sauce.
Pour into crust. Bake for 40 minutes or until center is almost set. Cool; refrigerate 3 hours or overnight. To serve, top each serving with dollop of whipped cream; garnish with chopped pecans.
Makes 8 servings.
Note: To make a Gingersnap Crust, mix 1 1/2 cups gingersnap crumbs (about 20 gingersnaps) with 3 tablespoons melted butter or margarine. Press into bottom and sides of 9-inch pie plate.
Talk About It!
Post a Comment
Name:
Email:
another
image
Comment Policy
You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.
Privacy Policy
We do not share your email address and will not email you unless you request that we do.
Read More
Type the two words above: