---------- Recipe via Meal-Master (tm) v8.05 Title: Swirled Pumpkin Cream Cheese Tart Categories: Pies, Bakery Yield: 10 servings For crust: 1 c Graham cracker crumbs 1/4 c Ground almonds 1/4 c Granulated sugar 1/4 c Butter Or margarine; (1/2 stick) -melted For filling: 8 oz Cream cheese; softened 3/4 c Granulated sugar 2 Eggs 1 c Pumpkin 1 1/2 ts Pumpkin pie spice Recipe by: St. Louis Post-Dispatch 11/20/95 To prepare crust: Combine crumbs, almonds and sugar in small bowl. Stir in butter until all ingredients are moistened evenly. Press onto bottom and up side of 9-inch pie plate; chill while making filling. Preheat oven to 350 degrees. To prepare filling: Beat cream cheese and sugar in large mixer bowl until smooth. Add eggs, one at a time, beating well after each addition. Remove 1/2 cup batter. Stir pumpkin and pumpkin pie spice into remaining batter; spoon into crust. Spoon reserved 1/2 cup batter over pumpkin batter in crust; swirl with spoon. Bake for 40 to 50 minutes or until knife inserted halfway between outside edge and center comes out clean. Let cool on wire rack; chill until firm. Yield: 10 servings. Recipe from Libby's. -----