Autumn Pie
Ingredients
For the 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 one inch up the sides of a nine-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 eight servings.