PUMPKIN CREAM CHEESE PIE WITH GINGER CRUST
The Spice Kitchen
by Katie Luber & Sara Engram
If you don't have a favorite pumpkin pie recipe—or even if you do—here's a version that will convince you that pumpkin should not be restricted to Thanksgiving feasts. Pumpkin is loaded with vitamins, and with canned pumpkin readily available, this is a pie your family and friends will love any time of year.
Makes 1 (9-inch) pie
· 1¼ cups graham cracker crumbs
· 8 tablespoons (1 stick) butter, melted
· 3 tablespoons sugar
· 1 teaspoon ground ginger
· 2 (8-ounce) packages cream cheese, at room temperature
· 1 cup sugar
· 2 eggs
· 1 teaspoon vanilla
· 1/2 cup canned pumpkin
· 1 teaspoon ground cinnamon
· 1 teaspoon ground allspice
· 3/4cup chopped pecans
· 1/4 cup firmly packed brown sugar
· 2 tablespoons butter, at room temperature
· Whipped cream, for garnish
Preheat the oven to 350°F. To make the crust, mix the graham cracker crumbs, butter, 3 tablespoons of sugar, and ginger in a small bowl. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
To make the filling, beat together the cream cheese and 1 cup of sugar in a large mixing bowl until smooth and creamy. In a small bowl, whisk together the eggs and vanilla. Slowly add the egg mixture to the cream cheese mixture and beat until smooth and creamy. Measure out and reserve 1 cup of the cream cheese mixture. Pour the remaining cream cheese mixture into the pie crust.
In a medium bowl, mix the pumpkin, cinnamon, allspice, and the reserved cream cheese mixture. Carefully pour and spread the pumpkin mixture over the cream cheese filling. Bake for 30 minutes. While the pie is baking, combine the pecans, brown sugar, and butter in a small bowl.
Remove the pie from the oven and cover the edges with aluminum foil or a pie crust shield. Sprinkle the pecan mixture over the top of the pie and bake for an additional 10 minutes. Allow the pie to cool for 1 to 2 hours and then refrigerate for at least 3 hours before serving. Serve with whipped cream.