1/2 cup of pecans
2 tablespoons of
sugar
1 cup of
gingersnap crumbs (from about 20 cookies)
5 tablespoons of
unsalted butter, melted
1 lb. of cream
cheese, room temperature
2/3 cup of brown
sugar, packed
1/2 cup of sour
cream, room temperature
1 cup of canned
solid-pack pumpkin
3 eggs, room
temperature
1 teaspoon of
ground cinnamon
Pinch of ground
cloves
Pinch of ground
ginger
Pecan halves, for
garnish
Preheat oven to 325 degrees.
Place the 1/2 cup pecans and sugar in food processor and
process until finely chopped, about 20 seconds. Pour
into large bowl, add gingersnap crumbs and mix. Pour in
the butter and stir well to combine. Turn mixture into
10 inch pie dish and press evenly against bottom and
sides to form crust. Bake for 10 minutes. Set aside to
cool. (Leave oven on.) In large bowl, beat cream cheese
and brown sugar until soft and well blended. Stir in
sour cream and pumpkin. Gradually beat in eggs, one at a
time and the cinnamon, cloves and ginger. Place pie dish
on baking sheet and pour in filling. Bake in middle of
oven for 45 minutes or until filling is set. Let cool on
rack. Arrange pecan halves around edge of pie. Makes 12
servings.
