15 oz. gingersnap cookies
2/3 C. chopped walnuts
3/4 C. confectioners’ sugar
10 Tbsp. unsalted butter, melted
6 C. Wünder Creamery plain quark
1 1/2 C. cane sugar
1 C. canned pumpkin puree
2 Tspn. vanilla extract
2 Tbsp. pumpkin pie spice seasoning
Pinch of salt to bring the flavors all together
Heat oven to 350°. Process gingersnaps, walnuts, and confectioners’ sugar in a food processor until finely ground. Add butter; pulse until evenly combined. Transfer to a 9″ x 12″ rectangular baking dish, and press crumbs into the bottom and halfway up the sides of the pan; set aside.
Clean food processor, and then combine quark, cane sugar, pumpkin puree, pumpkin spice, vanilla, salt, and eggs; puree, stopping to scrape down the bowl with a rubber spatula at least once, until smooth. Pour into crust; bake until browned on top and the middle jiggles slightly when the pan is tapped, about 1 1⁄2 hours. Let cool to room temperature; chill until set, at least 4 hours or overnight.