Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping

Name: Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping
Prep time: 3 h 50 min
Cook time: 1 h 20 min
Yield: 8
Ingredients: 3 1/2 cups gingersnap crumbs (see Cook's Note); 5 to 6 tablespoons unsalted butter, melted; 2 cups low-fat milk; 3/4 cup brown sugar; 1/4 cup cornstarch; 2 large eggs; 1 cup pumpkin puree; 1/4 teaspoon salt; 10 ounces cream cheese, at room temperature; 1/3 cup granulated sugar; 1 tablespoon heavy whipping cream; 1 teaspoon rum extract; 1 large egg; Pinch of ground nutmeg; Pinch of ground cloves; Pinch of ground cinnamon; 1 vanilla bean, split and seeds scraped

Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping was pinched from <a href="http://www.foodnetwork.com/recipes/duff-goldman/pumpkin-cream-pie-with-gingersnap-crust-and-rum-cheesecake-topping.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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3 1/2 cups gingersnap crumbs (see Cook's Note)

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5 to 6 tablespoons unsalted butter, melted

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2 cups low-fat milk

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3/4 cup brown sugar

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1/4 cup cornstarch

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2 large eggs

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1 cup pumpkin puree

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1/4 teaspoon salt

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10 ounces cream cheese, at room temperature

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1/3 cup granulated sugar

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1 tablespoon heavy whipping cream

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1 teaspoon rum extract

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1 large egg

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Pinch of ground nutmeg

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Pinch of ground cloves

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Pinch of ground cinnamon

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1 vanilla bean, split and seeds scraped

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