CREAM CHEESE AND BUTTERSCOTCH PUMPKIN PIES WITH GINGERSNAP STREUSEL TOPPING
INGREDIENTS
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1 (9 inch) pie shell, softened (I use either Pillsbury or Trader Joes has nice pie shells)
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4 Tablespoons softened cream cheese
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2 Tablespoons granulated sugar
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1/2 teaspoon vanilla
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1/4 Cup butterscotch chips
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1/2 Cup canned pumpkin
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2 Tablespoons granulated sugar
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2 Tablespoons heavy cream
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1/4 teaspoon ground cinnamon
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1 egg, beaten
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2 Tablespoons sugar
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1/2 teaspoon ground cinnamon
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1 Tablespoon ground gingersnap cookies
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1 Tablespoon brown sugar
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1 Tablespoon softened butter
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1/4 Cup chopped pecans
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