i n g r e d i e n t s

Crust
3/4 cup all purpose flour
6 tablespoons firmly packed golden brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces I tablespoon cold water
1/2 cup finely chopped pecans

Filling
8 ounces cream cheese. room temperature
6 tablespoons sour cream
1/2 cup sugar
2 large eggs
I cup canned solid-pack pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

d i r e c t i o n s
For Crust
Butter 9-inch-diameter tart pan with removable bottom. Blend flour, sugar and salt in processor using on/off turns. Add butter and process until mixture resembles coarse meal. Add water and process just until moist clumps form. Transfer to large bowl. Add pecans and knead gently until pecans are incorporated and dough comes together. Press dough on bottom and up sides of prepared pan. Refrigerate until dough is firm, about 30 minutes. (Can be prepared I day ahead. Wrap tightly and keep refrigerated.)

Position rack in center of oven and preheat to 375'F Line crust with foil; fill with beans or pie weights. Bake until crust sides are firm, about 10 minutes. Remove beans and foil and bake until crust begins to brown, about 10 minutes. Transfer crust to rack. Maintain oven temperature.

For Filling

Beat cream cheese and sour cream in large bowl until smooth. Gradually add sugar and beat until blended. Add eggs I at a time, beating just to blend after each addition. Transfer 1/3 cup cheese mixture to small bowl. Add pumpkin, cinnamon, ginger and cloves to cheese mixture in large bowl and beat until blended. Spread pumpkin filling in crust. Drop reserved 1/3 cup cheese mixture by teaspoonfuls over pumpkin filling. Using tip of small sharp knife, gently swirl cheese mixture into pumpkin mixture in decorative pattern. Bake pie until filling is firm in center, about 30 minutes. Cool pie on rack. Cover and chill.

Nutrition