1 lg. pkg. (8 oz.) %26amp; 1 sm. pkg. (3 oz.) cream cheese, cut into sm. pieces 1 can (16 oz.) pumpkin 3 lg. eggs 2/3 c. sugar 1 1/2 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. vanilla 3 tbsp. chopped candied ginger (optional)
Make ahead steps: Prepare Oat Crust. Meanwhile, in a food processor or blender, whirl cream cheese, pumpkin, eggs, sugar, cinnamon, ground ginger and vanilla until smooth.
Pour filling into crust. Bake in a 350 degree oven until filling is set in center when pan is gently shaken (20-25 minutes for a 12 inch pan, 30-35 minutes for a 9 inch pan). Let cool on a rack; cover and refrigerate for at least 1 hour or for up to 1 day. (Or freeze for up to 4 months. Thaw overnight in refrigerator; or defrost in a microwave following manufacturer's directions.)
To serve: Remove pan rim and garnish with candied ginger, if desired. Makes 12 servings.
Oat Crust: If using a blender, whirl 1 cup walnuts until finely ground; place in a bowl. Whirl 1 cup sweetened shredded coconut and 1 cup regular or quick cooking oats until finely chopped; add to nuts. With your hands, mix in 1/3 cup sugar and 6 tablespoons butter, cut into small pieces, until dough holds together. (If using a food processor, whirl nuts, coconut, oats, sugar and butter until dough holds together.)
Press evenly over bottom and up sides of a 12 inch tart pan with a removable bottom or over bottom and 1 inch up sides of a 9 inch springform pan. Bake in a 300 degree oven until crust feels firm and is lightly browned (35-40 minutes). Use immediately.
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