-CRUST-
1 c Graham cracker crumbs
1/2 c Ground pecans
2 tb Sugar
1/8 ts Ginger
1/4 c Butter or margarine,melted
FILLING
3/4 c Brown sugar,firmly packed
1 pk 8 oz. cream cheese
1 cn 16 oz. pumpkin pie filling
1/2 c Heavy cream
1 ts Cinnamon
1/2 ts Ginger
1/2 ts Salt
1/4 ts Nutmeg
1/4 ts Clove
1 ds Black pepper
3 ea Eggs
GARNISH
1 x Pecan halves
1 x Sweetened whipped cream
CRUST: Preheat oven to 350 degrees.Combine cracker
crumbs,pecans,sugar and ginger.Add butter.Stir until well
coated.Press,evenly,to bottom and sides of a 9″ pie plate.Bake 8 to
10 minutes.Cool on a wire rack.
FILLING: Combine brown sugar and cream cheese;beat until light and
fluffy.Beat in remaining ingredients in order listed above,adding the
eggs one at a time.NOTE: Filling can be made ahead of time. Cover and
refrigerate overnight.Bring to room temperature before filling pie
shell.Pour into pie shell.Bake 55 to 60 minutes and use toothpick
test for exact timing.Cool on a wire rack.Pipe edge with whipping
cream and garnish with pecans,if desired.Makes 8 to 10 servings.
Yields
8 Servings