Apple Butter-Pumpkin Pie

Ingredients

• 0.5 cup spiced apple butter 
• 15 oz pumpkin puree canned
• 8 oz cream cheese at room temperature
• 0.3 oz gelatin powder unflavored
• 1.3 cups graham cracker crumbs 
• 0.5 cup cup heavy whipping cream 
• 0.5 cup pecans finely chopped
• 1 tablespoon pumpkin pie spice 
• 1 pinch salt 
• 0.3 cup sugar 
• 0.5 cup sugar 
• 4 tablespoons butter unsalted melted

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• wire rack
• hand mixer

Directions

1. Spread pecans on a baking sheet; toast until nuts are golden and fragrant, about 8 minutes, shaking pan twice.
2. Transfer to a bowl to cool; chop finely.
3. Mix pecans, graham cracker crumbs, sugar and butter until evenly moistened. Press into pie plate.
4. Bake until edges are golden brown, about 10 minutes.
5. Let cool on a wire rack.
6. 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.
7. Mix in pumpkin puree.
8. 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.