Pumpkin Cheesecake Pie

Okay, while we're still eatin Key Lime Pie here in the South (and lots and lots of peaches), it's pretty much Autumn where many of you are. Fall is the best time for home-cookin - and lots of it - so I thought I'd pull out a few of my favorite Fall recipes. I love cheesecake, and I love pumpkin pie. This recipe combines the two, and it really isn't too bad!

Ingredients:

1 cup graham cracker crumbs
1/2 cup ground pecans
2 Tbs. white sugar
1/8 tsp. ground ginger
1/4 cup butter, melted
1 8 oz. package cream cheese, softened
3/4 cup brown sugar (firmly packed)
3 eggs, beaten
1 15 oz. can solid pack pumpkin puree
1/2 cup heavy whipping cream
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt

Directions:

Prehead oven to 350 degrees.

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.

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.

Bake in a preheated oven for 35-40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired. (Actually, I recommend the garnish. If the pie doesn't turn out the way it should, at least your guests will say it looks purdy).
(messed with font for a good half an hour - it will not get any smaller).