Today, we have listened to thunder for about 4 hours and it has been heavenly. There is nothing I like better than being at home when it is dark and rainy with thunder and a stove. I don’t know if it is the cool weather, the thunder or just knowing that we are in the Fall season, that makes me want to make everything pumpkin. We are having company this weekend and I wanted to make something different for dessert. I looked through cookbooks until I found this pie that combines cream cheese and pumpkin with a gingersnap cookie crust. I was hooked. Because the crust is made with cookies, it is so easy.
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 oz) packages cream cheese, softened
3/4 cup sugar, divided
1 teas vanilla
1 cup canned pumpkin
3/4 teas cinnamon
1/4 teas ground nutmeg
Preheat oven to 350. In a medium bowl, mix the crushed gingersnaps, pecans and butter. Press this mixture into the bottom and 1″ up the sides of a 9″ springform pan. (if you don’t have a springform pan, you can a deep pie pan)
Bake crust 10 min. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar and vanilla until smooth. Mix in eggs one at a time, blending well after each egg. Set aside 1 cup of this mixture.
Blend 1/4 cup sugar, the pumpkin, cinnamon & nutmeg into the remaining batter.
Spread the pumpkin flavored batter into the crust and then drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 min in oven or until filling is set. You might need to adjust the baking time if you used the pie pan. If you used the spring form pan, run a knife around the edge of the pan. Allow to cool before removing pan rim. If you used a pie pan, cut servings as you would a pie after chilling at least 4 hours before serving with whipped cream.