Almond Crusted Pumpkin Cheese Pie Recipe

Preheat oven to 325 degrees F. Spread almonds in a single layer on cookie sheet and toast 12 to 15 minutes in preheated oven until lightly browned. Cool; chop coarsely. Place a generous half cup of almonds in food processor bowl with sugar. Use metal blade and process until very finely chopped. Pour into a large bowl; add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Press into the bottom and side of a 10-inch pie plate to form a crust. Bake 10 minutes; set aside to cool.

In a large bowl, beat cream cheese and brown sugar with orange peel until well blended. Beat in sour cream and the eggs, one at a time, until mixture is light and fluffy. Beat in pumpkin and pumpkin pie spice until well blended. Place pie shell on a cookie sheet; pour pumpkin cheese mixture into crust. Bake in the middle of the preheated oven for 45 minutes or until filling is set. Let cool on rack. Cover and refrigerate overnight. Top with sweetened whipped cream and remaining chopped almonds to serve. Makes one 10-inch pie.
NOTE:*use approximately 20 gingersnaps