Layered Pumpkin Cheese Pie

By Diana Rattray

southernfood.about.com

Layered Pumpkin Pie Recipe

Diana Rattray

You can use the gingersnap crust or make a graham cracker crust for this pie. This is a great choice for a holiday dessert.

Ingredients:

• Crust
• 1 cup gingersnap crumbs, about 20 to 24 cookies
• 1/2 cup finely chopped pecans
• 3 tablespoons melted butter
• .
• Cream Cheese Layer: 
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 egg
• .
• Pumpkin Layer: 
• 1 can (15 ounces) pumpkin puree
• 1/3 cup evaporated milk
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• dash ground nutmeg
• dash salt

Preparation:

Combine gingersnap crumbs, pecans and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate. Combine softened cream cheese, 1/4 cup sugar, and vanilla, blending with electric mixer. Blend in egg. Pour cream cheese mixture over crust. Combine remaining ingredients in another bowl; mix to blend well. Pour over cream cheese mixture. Bake at 325° for about 1 hour and 15 minutes or until set.

Chill. Serve with whipped topping or whipped cream.