Preheat oven to 350ºF. To make the pie crust, in a medium mixing bowl, combine pecans, gingersnap crumbs, and melted
butter. Mix well with a fork. Press crumb mixture into a 9" pie pan, lining bottom and sides of pan.
(For an evenly shaped crust, press a second pie pan into the crust-lined pan.) Bake at 350ºF for
10 minutes. Allow to cool completely.
To make the filling: Place gelatin in a small bowl, add the boiling water, and stir to dissolve. Set aside.
In a large mixing bowl, mix softened cream cheese with sugar, cinnamon, ginger, nutmeg, and allspice until well blended. Fold in pumpkin, then Mountain High Yoghurt. Gently stir in dissolved gelatin.
Spoon mixture into cooled pie crust and refrigerate for at least 3 hours. Serve with whipped cream, if desired.
Makes 8 to 10 servings.
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