By Mandy Tanner
Here’s an easy yet delicious fall dessert to make when feeding a crowd for a school party, a game-day tailgate, or a holiday celebration. If you don’t have pumpkin pie spice, combine 2 teaspoons cinnamon and ¼ teaspoon each ground nutmeg and ground ginger and use that.
Tid for matlaging
|16.5-oz tubes refrigerated sugar cookie dough
|8-oz packages cream cheese, at room temperature
|1 1/2 Cup
|2 1/2 Teaspoon
|pumpkin pie spice
|eggs, at room temperature
|15-oz can pumpkin puree (not pumpkin pie filling)
|Whipped cream for serving (optional)
Preheat the Traeger to 350°F; this will take at least 15 minutes. Have ready a large, rimmed baking sheet.
Put the cookie dough on a piece of parchment large enough to line the baking sheet. Place another piece of parchment on top and roll the dough out about ½-inch thick. Remove the top layer of parchment, then transfer the dough on the parchment to the baking sheet. Using the rolling pin or moistened hands, roll or press the dough to cover the bottom of the baking sheet, about ¼-inch-thick. Press the dough up the sides a bit to create a shallow border to hold the filling.
In a large bowl, combine the cream cheese and sugar. Using an electric mixer with the paddle attachment or a wooden spoon and some muscle, blend or stir until well mixed. (Alternatively, mix in a food processor.) Add the pumpkin pie spice, vanilla, and salt and mix well.
In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined. Add the egg and pumpkin mixture to cream cheese mixture and stir until smooth. Scrape the filling over the prepared crust stopping at the dough border. Smooth into an even layer with a rubber or offset spatula.
Place the baking sheet directly on the grill grate, close the lid, and bake until the crust is golden brown, and the filling is mostly set with a little jiggle in the center, 40 to 50 minutes. (It will continue to firm as it cools.)
350 ˚F / 177 ˚C
Let cool to room temperature, about 30 minutes. Run a knife or small around the edge of the pan to loosen any crust that may have stuck to the pan, then refrigerate until cold, at least 2 hours and up to 24 hours.
Slice into 24 3-inch squares while still in the pan wiping the knife blade clean as necessary between slicing. Refrigerate until ready to serve. Just before serving, top with whipped cream, if you like. Enjoy!
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