Pumpkin Cheesecake Pecan Pie

This pie is decadently rich in flavor, not as many calories as it tastes like it has! I wait all year to make this for Thanksgiving! It is a combination of two of my favorite holiday desserts. The pumpkin layer cuts down the sweetness of the pecan layer and together they are yummy!
 1 1/2 cups ginger snaps, crumbled

6 tablespoons melted butter

1/4 cup brown sugar

6 ounces cream cheese, softened

1/4 cup sugar

1/4 cup brown sugar

1 1/2 eggs, lightly beaten

8 ounces pumpkin pie filling

1 tablespoon milk

1 tablespoon rum

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 teaspoon orange extract

1/2 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon lemon juice

1 cup pecan halves

1/2 pound brown sugar

2 tablespoons flour

1/8 teaspoon salt

1/4 cup milk

1 teaspoon vanilla

1 1/2 eggs , lightly beaten

1/4 cup melted butter

1. Ginger-snap crust: Combine crushed cookies, melted butter and btown sugar and mix together. Press mixture onto the bottom and up the sides of a pie pan.

2. Cream Cheese Pumpkin Layer: Combine cream cheese, sugars, and beat until fluffy. Mix in 1 1/2 eggs and then stir in pumpkin, milk, rum, cinnamon, vanilla and orange extract, ginger, allspice, and lemon juice. Gently pour this mixture over the crust

3. Pecan Pie Layer: Mix brown sugar, flour and salt together and then mix in 1 1/2 eggs and milk. Add salt and vanilla and mix in melted butter. Place pecan halves on top of the pumpkin pie layer in a circular pattern. Gently pour pecan pie batter over the top of the pecans.

4. Bake in a 350 degree oven for 45 minutes to an hour until the pecans have risen to the surface of the pie and the filling is set.

5. Cool completely before serving.

Servings: 8