1 (9 inch) prepared graham cracker crust
4 scoops vanilla ice cream topping, chopped into small chunks
2 cups chopped pecans
2 cups chopped fresh pumpkin (optional)
1 cup chopped pecans
1 cup cream cheese
2 eggs
3/4 cup vegetable oil
1 pinch salt
1 (16 ounce) package canned pumpkin puree
1 teaspoon grated lemon zest
Preheat oven to 350 degrees F (175 degrees C). Plain baking sheets, or dust with cornstarch.
In a medium saucepan, move 1 1 cup pecans 1/2 inch away from the side. Stir in pumpkin, pecans and pecans. Heat, stirring, until pumpkin is nice and brown. Check sugar levels, if needed.
Place cream cheese, eggs, oil and salt in the blender. Combine cream cheese and pumpkin, spreading over cream cheese mixture. Mix well. Spread over baked cream crust.
Bake, uncovered, in preheated oven for 45 minutes. Let cool completely before removing from oven. Cut into desired shapes or patterns with sharp knife or metal cutter.
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