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serves 8-10; by Diana Baker Woodall of Diana's Desserts

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Ingredients:

1 Pecan Shortbread Cookie Crust (ingredients and recipe below)

1 cup sugar

3 tablespoons all-purpose flour

1 package (8 ounces) cream cheese, softened

1 package (3 ounces) cream cheese, softened

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3 eggs

1 can (15 ounces) 100% pumpkin (not pumpkin pie mix)

1 tablespoon milk

Ingredients for Pecan Shortbread Cookie Crust:

1 1/2 cups lightly packed crushed shortbread cookies with pecans (16
cookies)

3 tablespoons butter or margarine, melted

3 tablespoons all-purpose flour

Instructions:

To make crust:

Pre-heat oven to 375 degrees F. Mix all pie crust ingredients together, place crust on bottom and sides of an ungreased 9 inch pie pan. Bake crust on middle rack of oven for 12 minutes. Remove pan from oven, and cool completely. 

To prepare filling:

Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust. 

To make swirl design:

Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. 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. 

Baking Pie: 

Cover edges of crust with aluminum foil strips (about 1 and a half inches wide) to prevent excessive browning. Remove foil the last 15 minutes of baking. Bake at 375 degrees F. for 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

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