Apple Butter-Pumpkin Pie

• Crust:
• 1/2 cup pecan pieces, finely chopped
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted
• Filling:
• 1 envelope (1/4 oz.) unflavored gelatin
• 1 8-oz. package cream cheese, at room temperature
• 1/2 cup sugar
• 1 tablespoon pumpkin pie spice
• Pinch of salt
• 1 15-oz. can pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup apple butter

1. Preheat oven to 350u0b0F. Mist a 9-inch pie plate with cooking spray. Make crust: Spread pecans on a baking sheet; toast until nuts are golden and fragrant, about 8 minutes, shaking pan twice. Transfer to a bowl to cool; chop finely.
2. Mix pecans, graham cracker crumbs, sugar and butter until evenly moistened. Press into pie plate. Bake until edges are golden brown, about 10 minutes. Let cool on a wire rack.
3. Make filling: In a small bowl, sprinkle gelatin over 1/4 cup cool water; let stand for 5 minutes to soften. Using an electric mixer on medium-high speed, beat cream cheese, sugar, pumpkin pie spice and salt until smooth. Mix in pumpkin puree.
4. Place bowl of gelatin in a pan of simmering water and warm, stirring, until melted, about 2 minutes. When gelatin is clear and smooth, remove bowl and stir in 1/2 cup pumpkin filling. Fold gelatin mixture into remaining pumpkin filling. In a smaller bowl, whip cream until stiff peaks form, then fold into pumpkin filling. Spoon filling into pie crust and smooth top. Spoon apple butter around top of filling; press lightly into filling with spoon. Drag a small knife through apple butter in a swirl pattern to create a marble effect, taking care not to hit crust. Chill for at least 3 hours or overnight.

crust, pecan, graham cracker crumbs, sugar, unsalted butter, filling, unflavored gelatin, cream cheese, sugar, pumpkin pie spice, salt, pumpkin puree, heavy cream, apple butter

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