Recipe(tried): A Yummy Alternative - Pumpkin Cheesecake Pie

A yummy alternative For Thanksgiving Day Pumpkin Pie! I just thought I'd share my recipe that's a change from Pumpkin Pie. Anyway, here's the recipe:

PUMPKIN CHEESECAKE PIE

THE CRUST IS MADE WITH:
1 1/2 cups graham cracker crumbs
2 tbsp brown sugar
2 tsp ground cinnamon
2/3 cup butter, melted
2/3 finely ground walnuts (or can be chopped)

THE FILLING IS:
2 pkg (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup evaporated milk
2 eggs
2/3 cup brown sugar
1 (14 oz) can plain pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt

FOR TOPPING:
Whipped cream
Pecan halves

TO MAKE THE CRUST:
Mix together crumbs, 2 tablespoons brown sugar, 2 teaspoons cinnamon and melted butter. Firmly press into bottom of 9-inch spring form or large pie plate. Refrigerate until ready to use.

TO MAKE THE FILLING:
Mix cream cheese, sour cream, evaporated milk and eggs together until smooth and well mixed, add 2/3 cup brown sugar, spices for the filling and salt; mix together. Add pumpkin. Blend until completely combined. Pour pumpkin mixture into crust.

Bake at 325 degrees F for around 1 hour until an inserted knife comes out clean.

Cool and spread with whipped cream and cover with attractive pattern of pecans.

IF YOU HAVE A DECORATING TUBE:
If you have a decorating tube use the shell shaped one and pipe tiny shells in-between the pecans. (If not then gently spread whipping cream on top and pull a fork across in a criss cross fashion, Professional results every time!!!

(You can also make your own tube just a piece of parchment paper or wax paper, form a cone shape, tightly and cut an inward v - notch at tip, fill with whipping cream and pipe.)

I hope you try this it's a wonderful change from Pumpkin Pie. Everyone will love this, sort of a combo pie, cheesecake with a bit of crunch.

Delicious!!!