Apple Butter-Pumpkin Pie

Ingredients

• Crust:
• 1/2 cup pecan pieces, finely chopped
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted
• Filling:
• 1 envelope (1/4 oz.) unflavored gelatin
• 1 8-oz. package cream cheese, at room temperature
• 1/2 cup sugar
• 1 tablespoon pumpkin pie spice
• Pinch of salt
• 1 15-oz. can pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup apple butter

Preparation

1. 1. Preheat oven to 350°F. Mist a 9-inch pie plate with cooking spray. Make crust: Spread pecans on a baking sheet; toast until nuts are golden and fragrant, about 8 minutes, shaking pan twice. Transfer to a bowl to cool; chop finely.
2. 2. Mix pecans, graham cracker crumbs, sugar and butter until evenly moistened. Press into pie plate. Bake until edges are golden brown, about 10 minutes. Let cool on a wire rack.
3. 3. 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. Mix in pumpkin puree.
4. 4. 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.