I have a recipe not for ordinary pumpkin pie, but for an awesome pumpkin cheesecake--let me tell you, it is delicious and well worth the effort!!  Top it with whip cream or a big scoop of vanilla ice cream--yummy!

 

Crust:

 

3/4 cup graham cracker crumbs

1/2 cup ground pecans

2 tbsp. sugar

2 tbsp. brown sugar

1/4 cup melted butter

 

Mix ingredients well, then press into the bottom and at least halfway up the sides of a 9" springform pan.

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Pumpkin mixture:

 

3/4 cup sugar

3/4 cup canned pumpkin

3 egg yolks

1 1/2 tsp. ground cinnamon

1/2 tsp. ground mace

1/2 tsp. ground ginger

1/4 tsp. salt

 

Combine all ingredients and mix well.

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Cream cheese mixture:

 

3 (8 oz) packages of cream cheese

1/4 cup + 2 tbsp. sugar

1 egg

1 egg yolk

2 tbsp. whipping cream

1 tbsp. cornstarch

1/2 tsp. vanilla extract

1/2 tsp. lemon extract

 

Beat cream cheese until soft.  Gradually add sugar.  Add egg, egg yolk and whipping cream.  Beat well, then add cornstarch and extracts.  Beat until smooth.  With a large spoon, mix this all together with the pumpkin mixture.  Mix well until creamy and consistent.  Pour into springform pan, then bake at 350 degrees for 50-55 minutes.  Note: the center may be a little soft.  Allow to cool at room temperature on a wire rack.  Best when refrigerated overnight and served the next day.  Enjoy!

 

Aloha,  Trish :-)