Ingredients
2 cups finely crushed pecan shortbread cookies1 tablespoon all-purpose flour3 tablespoons butter, meltedFILLING:2 packages (one 8 ounces, one 3 ounces) cream cheese, softened1 cup sugar1 can (15 ounces) solid-pack pumpkin3 tablespoons all-purpose flour1 tablespoon milk1 teaspoon ground cinnamon1/4 teaspoon each ground ginger, nutmeg and cloves3 eggs, lightly beatenWhipped cream, optional
Preparation
In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
