Cream Cheese Pumpkin Pecan Pie With Gingersnap Crust

This pie is decadently rich in flavor, not as many calories as it tastes like it has! I used to serve it on Thanksgiving but I like it so well I think it can be served any time of the year!


1 1/2 cups ginger snaps, crumbled

6 tablespoons melted butter

1/4 cup brown sugar

6 ounces cream cheese, softened

1/4 cup sugar

1/4 cup  brown sugar

1 1/2 eggs , lightly beaten

8 ounces pumpkin pie filling

1 tablespoon milk

1 tablespoon rum

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 teaspoon orange extract

1/2 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon lemon juice

1 cup  pecan halves

1/2 pound brown sugar

1/8 cup  flour

1/8 teaspoon salt

1/4 cup milk

1 teaspoon vanilla

1 1/2 eggs , lightly beaten

1/4 cup melted butter


1. Ginger-snap crust: Combine crushed cookies, melted butter and sugar and mix together. Press mixture onto the bottom and up the sides of a pie pan.


2. Cream Cheese Pumpkin Layer: Combine cream cheese, sugars, and beat until fluffy. Mix in 1 1/2 eggs and then stir in pumpkin, milk, rum, cinnamon, vanilla and orange extract, ginger, allspice, and lemon juice. Gently pour this mixture over the crust


3. Pecan Pie Layer: Mix brown sugar, flour and salt together and then mix in 1 1/2 eggs and milk. Add salt and vanilla and mix in melted butter. Place pecan halves on top of the pumpkin pie layer in a circular pattern. Gently pour pecan pie batter over the top of the pecans.


4. Bake in a 350 degree oven for 45 minutes to an hour until the pecans have risen to the surface of the pie and the filling is set.


5. Cool completely before serving.


Servings: 8


Oven Temperature: 350°F

Cooking Time: 1 hour

Serving size: 1/8 of a recipe (4.7 ounces).

Calories 525



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