Recipes

In a small bowl combine the pecans, sugar & butter.

Press onto the bottom and 3/4 inch up the sides of a greased 9" springform pan.

Place pan on a baking sheet.

Bake at 400 degrees for 10 minutes.

In a small mixing bowl, beat the cream cheese, sugar & vanilla until smooth.

Add egg; beat on low speed just until combined. Spread over crust.

In another mixing bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.

Reduce heat to 350 degrees.

Bake for 55-60 minutes or until a knife inserted into the pumpkin layer comes out clean.

Cool on a wire rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.

Sprinkle with pecans.

Chill overnight.

Remove sides of pan before cutting.

Refrigerate leftovers.

Number Of Servings: 10-12

Preparation Time: 25 Minutes