So, here’s the thing, it’s hard to choose just one dessert, but if you have to pick just one (at least for Thanksgiving) this is a great choice. You get your pumpkin pie plus cream cheese for the cheese cake lovers, and a pecan shortbread crust (in case, like me, you were hoping for pecan pie).
PECAN SHORTBREAD COOKIE CRUST
16 Pecan Sandies, crushed
3 Tbsp all-purpose flour
3 Tbsp butter, melted
1 C sugar
3 Tbsp all-purpose flour (we use white whole wheat)
16 oz cream cheese, softened (we use reduced fat)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
15 oz canned pumpkin
1 Tbsp milk (we use skim)
Preheat oven to 375 degrees F. Combine crust ingredients until crumbly, then press into a 9.5-10 inch glass pie plate. Bake until golden (12 minutes).
In a large bowl mix sugar, flour, and cream cheese (reserve 1/2 cup of this), add remaining ingredients (EXCEPT milk) and beat on medium until smooth. Pour filling into crust.
In a small bowl combine the 1/2 cup of cream cheese mixture with the milk. Spoon this over the pie filling and swirl with a knife.
Cover edges with pie crust shield or foil and bake for 35-40 minutes (remove shields for the last 15 minutes). Cool 30 minutes before refrigerating. Cover loosely (we like wax paper) and refrigerate at least 4 hours (2 days is best).