1/2 cup plus 2 tablespoons granulated sugar, divided
2 large eggs, divided
1 1/4 cups canned pumpkin
1 cup half-and-half
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 teaspoon vanilla extract
How to Make It
Preheat oven to 325°. Process gingersnaps in a food processor 30 seconds or until mixture resembles fine crumbs. Add pecans; pulse until finely chopped. Add butter and brown sugar; pulse until blended.
Press crumb mixture into a 9-inch pie plate. Bake 10 minutes. Remove from oven, and cool completely on a wire rack.
Beat cream cheese and 2 tablespoons granulated sugar with an electric mixer at medium speed until smooth. Whisk 1 egg; add 1 tablespoon whisked egg to cream cheese mixture; beat with electric mixer until blended.
Whisk together remaining whole egg, remaining 1/2 cup granulated sugar, pumpkin, and next 6 ingredients in a large bowl; pour into cooled crust. Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl with a knife. Bake at 325° for 45 to 50 minutes or until a knife inserted near the center comes out clean. Remove from oven, and let cool on a wire rack. Serve at room temperature or chilled.