Pumpkin Cheesecake Pie Prep Time: 55 min Total Time: 10 hours 0 min Makes: 8 servings 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

Directions: 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.