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You can use the gingersnap crust or make a graham cracker crust for this pie.
Ingredients:
- Crust
- 1 cup gingersnap crumbs, about 20 to 24 cookies
- 1/2 cup finely chopped pecans
- 3 tablespoons melted butter
- .
- Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 egg
- .
- Pumpkin Layer
- 1 can (15 ounces) pumpkin puree
- 1/3 cup evaporated milk
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- dash ground nutmeg
- dash salt
Preparation:
Combine gingersnap crumbs, pecans and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate. Combine softened cream cheese, 1/4 cup sugar, and vanilla,
blending with electric mixer. Blend in egg. Pour cream cheese mixture over crust.
Combine remaining ingredients in another bowl; mix to blend well. Pour over cream cheese
mixture. Bake at 325° for about 1 hour and 15 minutes or until set.
Chill. Serve with whipped topping or whipped cream.
More Pumpkin Recipes
Frosted Pumpkin Bars
Pumpkin Squares
Pumpkin Muffins
Pumpkin Custard
Pumpkin Cookies
Pumpkin Bread with Cream Cheese Filling
Pumpkin Layer Cake
Pumpkin Coconut Bread
Polka Dot Pumpkin Pie
Pumpkin Cheesecake Pie
Pumpkin Pie I
Pumpkin Pie Recipe II
Pumpkin Pie with Pecans
Impossible Pumpkin Pie
Pumpkin Pie Spice Mix
Pumpkin Spice Bread
Pumpkin Bread with Pecans
Pumpkin Bread with Cranberries
Pumpkin Bread with Walnuts
Pumpkin Nut Bread
Cranberry Bread
Cranberry Pumpkin Muffins
Pumpkin Recipes
Pumpkin Pies
Cookie Recipes
Brownies and Bars
Slow Cooker Recipes | Casseroles | Main Recipe Index
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