Pumpkin-Cream Cheese Pie with Cookie Crust

Ingredients

• 1.5 cups lightly shortbread cookies with pecans (16 cookies) packed crushed
• 3 tablespoons flour all-purpose
• 3 tablespoons butter melted
• 1 cup sugar 
• 3 tablespoons flour all-purpose
• 8 oz cream cheese softened
• 3 oz cream cheese softened
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon ground cloves 
• 3  eggs 
• 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
• 1 tablespoon milk 

Equipment

• bowl
• oven
• knife
• hand mixer
• aluminum foil

Directions

1. Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate.
2. Bake about 12 minutes or until light golden brown.
3. In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup.
4. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth.
5. Pour into crust.
6. In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture.
7. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
8. Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.