Thanksgiving Feast: Pumpkin Pie with Cream Cheese Topping

This version of a Thanksgiving classic has a jazzy cookie crust and rich topping.

| November/December 2006

This version of a Thanksgiving classic has a jazzy cookie crust and rich topping. Makes two 9-inch pies.

Visit the main article, Thanksgiving Feast: 4 Recipes for a Homemade Holiday Dinner, for even more recipes.

Pumpkin Pie with Cream Cheese Topping

• 70 gingersnap cookies
• 12 tablespoons butter, melted
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1 3/4 cups cooked pumpkin purée or
• 15 ounces canned pumpkin
• 1 1/4 cups heavy cream
• 2 large eggs plus 1 yolk
• 3/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Pinch ground ginger
• 1 1/2 cups heavy cream
• 3 tablespoons honey
• 1/2 teaspoon pure vanilla extract
• 6 ounces cream cheese, room temperature
• 16 tablespoons honey (drizzle)
• 1 1/2 cups walnuts or pecans, toasted

To make crust:

1. Preheat oven to 375 degrees. Lightly butter two 9-inch pie plates (not deep dish).

2. Grind gingersnaps to the texture of coarse breadcrumbs, by hand or in a food processor. (It should make about 3 cups.)

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