130g ginger biscuits, crushed
50g brown sugar
Pinch of salt
8 tablespoons unsalted butter, melted
230g cream cheese, softened
170g pumpkin puree
190g FAGE Total 5%
3 teaspoons pumpkin spice
1 teaspoon vanilla extract
- In a medium bowl, mix ginger biscuits, brown sugar, salt, and melted butter. Spoon mixture into a pan and flatten out evenly. Freeze for 30 minutes.
Add cream cheese, pumpkin puree, yoghurt, honey, pumpkin spice, and vanilla extract to a food processor and pulse until well combined.
- Add pumpkin mixture to the ginger biscuit crust and refrigerate for at least 3 hours to firm up.