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Pumpkin Cheesecake Pie

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———————————–CRUST———————————– 1 c Graham cracker crumbs

1/2 c Ground pecans

2 T Sugar

1/8 t 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 t Cinnamon

1/2 t Ginger

1/2 t Salt

1/4 t Nutmeg

1/4 t 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.

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