Pumpkin Swirl Pie With Gingersnap Crust

• 28 gingersnap cookies
• 1/4 cup pecan halves, toasted
• 3 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1 (3-ounce) package cream cheese, softened
• 1/2 cup plus 2 tablespoons granulated sugar, divided
• 2 large eggs, divided
• 1 1/4 cups canned pumpkin
• 1 cup half-and-half
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Dash of ground cloves
• 1 teaspoon vanilla extract

1. Preheat oven to 325u0b0. Process gingersnaps in a food processor 30 seconds or until mixture resembles fine crumbs. Add pecans; pulse until finely chopped. Add butter and brown sugar; pulse until blended.
2. Press crumb mixture into a 9-inch pie plate. Bake 10 minutes. Remove from oven, and cool completely on a wire rack.
3. Beat cream cheese and 2 tablespoons granulated sugar with an electric mixer at medium speed until smooth. Whisk 1 egg; add 1 tablespoon whisked egg to cream cheese mixture; beat with electric mixer until blended.
4. Whisk together remaining whole egg, remaining 1/2 cup granulated sugar, pumpkin, and next 6 ingredients in a large bowl; pour into cooled crust. Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl with a knife. Bake at 325u0b0 for 45 to 50 minutes or until a knife inserted near the center comes out clean. Remove from oven, and let cool on a wire rack. Serve at room temperature or chilled.

cookies, pecan halves, butter, brown sugar, cream cheese, sugar, eggs, pumpkin, ground cinnamon, ground ginger, ground nutmeg, ground cloves, vanilla

Taken from www.myrecipes.com/recipe/pumpkin-swirl-pie (may not work)