Claim Jumper is a restaurant chain headquartered in California with 45 locations through out the western states. They are known for a large menu with a wide range of foods. The menu features a wide range of foods, including sandwiches, pizzas, and salads, but focuses mainly on meats such as steaks, and ribs. They have become well known for their signature desserts. Claim Jumper has licensed its name to frozen food producer American Pie, LLC to create a line of frozen dinners, which are sold in grocery stores.



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Pumpkin Cream Cheese Pie

Claim Jumper Copycat Recipe

1 1/3 lbs.  Lorna Doone Cookies
5 Ounces melted butter
Pumpkin Mix:
1 lb. of pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground all Spice

Cream Cheese Mix:
2 lbs. soft cream cheese
1 lb granulated Sugar
4 oz vanilla
Cream Cheese Pie Topping:
2 cups sour cream
5-6 tablespoons brown sugar
2 teaspoons vanilla extract

Crust:  Grind cookies up fine and mix together with melted butter until mixture is well blended.
Spray 12-inch spring form pan with coating and firmly press, sides and bottomas evenly possible about 1/2 inch from the top. Set aside

Pumpkin Mix:  In a mixing bowl, whisk pumpkin mix and spices until smooth, set aside.

Cream Cheese Mix:  Mix all ingredients with the cream cheese until smooth. Set aside.

Cream Cheese Pie Topping:  Combine all ingredients, mixing until smooth. Set aside.

Assemble and Bake Pie: Mix all of the pumpkin mix with 1/2 of the cream cheese mix Pour remaining cream cheese mix into the cream cheese piecrust, smooth out. Pour pumpkin cream cheese mix in next. Smooth over. Bake in a pre-heated oven at 300 degrees for 50-60 minutes. Cool pie at room temperature for 45 minutes. When cool, cover with plastic and freeze.

Serve Pie:  When ready to serve, removel frozen pie from freezer and spread the topping mix evenly onto pie. Bake at 350 degrees for approximately 8 minutes in a pre-heated oven.Sprinkle with cinnamon. Cool. Cut and serve..

1 comment:

  1. That sounds like a lot of vanilla (1/2 cup). Is that accurate? Or is that the weight? Thanks.