1/4 cup sour cream
1/3 cup corn starch
3 eggs
1 15-oz. can pumpkin puree
1 1/2 cups sugar
2 tsp pumpkin pie spice OR
1 tsp cinnamon & 1 tsp. ginger
2 tsp vanilla-bean paste
Toppings 1
1/2 cup pecans, chopped & toasted
1/3 cup white chocolate chips
1/4 cup candied ginger, chopped
1 tbsp. sugar
Toppings 2
1/2 cup gingersnaps, broken (1 layer of the Pepperidge Farm Gingerman cookies)
1/3 cup bittersweet chocolate chips
1/2 cup dried cherries, chopped
1 tbsp. sugar
Preheat oven to 350 degrees, spray 14"X4" removable-bottom tart pans with Bak-klene to ensure easy release.
In the bowl of an electric mixer fitted with the whisk attachment beat cream cheese, sour cream and corn starch until blended and smooth. Add eggs, one at a time - followed by the pumpkin puree, sugar, cinnamon, ginger and vanilla-bean paste.
Divide batter evenly between the two pans and bake for 20 minutes. Top each pan with toppings and bake for another 20 minutes - it should be firm. Remove from the oven and let cool completely. Cover and refrigerate overnight before serving.
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