1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside.
3. To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.
4. Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.
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mbanik 3 years agoI made the crust to use with my traditional pumpkin pie filling. It was quite good.
riskybizness02 4 years agoOnly problem is there is not a listing for how much pumpkin? Small Can or large? I have tried this twice, first time seemed better than second time. I put two cups in second time, and may be too much.
sdjourni 5 years agoPie should be cooled completely and then refrigerated overnight ideally. It tastes the best that way. [I posted this recipe.]