In my attempt to make a pumpkin pie that everyone in the family would like, I made a pumpkin pie that I actually like. This pumpkin pie trades the traditional pumpkin pie spices for caramel and cinnamon and the texture is more cheesecake-like than custard.
1In a large bowl, combine cookie crumbs, sugar, cinnamon, and melted butter. Press into a 10" deep pie plate. Bake at 350 degrees for 15 minutes.
2In a mixing bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Beat in dulce de leche, vanilla, and cinnamon. Beat in pumpkin and cream.
Pour into cooled crust. Bake at 350 degrees for 50 minutes.
3To check for doneness by sticking a wet knife in the center. When the knife comes out “almost” clean, add pecans around edges, and bake an additional 10 minutes.
Allow to cool before refrigerating.