Jefferson County Recipe: Gingersnap-Pecan Christmas Pie

This recipe makes a perfect dessert for the holidays!

Gingersnap Christmas Pie

Ingredients

for crust:

1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter – melted

for cream cheese filling:

1/2 teaspoon vanilla extract
3 tablespoons confectioners’ sugar
1 – 8 oz. package cream cheese – softened

for pumpkin filling:

1 2/3 cups heavy whipping cream
1 1/2 cups canned pumpkin
2 eggs – lightly beaten
3/4 cup sugar
1 3/4 teaspoons pumpkin pie spice

Directions

~Preheat oven to 350 degrees.

~In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch pie pan. Bake crust 10 minutes in the oven. Set aside to cool.

~In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pie shell. In another small bowl, whisk the pumpkin filling ingredients until smooth. Pour over cream cheese layer.

~Bake for 60 to 70 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.

~Store in the refrigerator.

~Makes 8 servings.


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