Almond-Crusted Pumpkin Cheese Pie

• 1 cup whole natural almonds
• 2 tablespoon sugar
• 1 cup gingersnaps crumbs
• 5 tablespoon butter, melted
• 1 pound cream cheese
• 2/3 cup packed brown sugar
• 1 teaspoon grated orange peel
• 1/2 cup sour cream
• 3 eggs
• 1 1/2 cup canned pumpkin
• 1 1/2 teaspoon pumpkin pie spice
• sweetened whipped cream

1. Preheat oven to 325 degrees.
2. Spread almonds in a single layer on cookie sheet and toast 12 to 15 minutes in preheating oven until lightly browned. Cool; chop coarsely. Place a generous half cup of almonds in food processor bowl with sugar. Use metal blade and process until very finely chopped. Pour into a large bowl; add gingersnap crumbs and mix. Pour in the butter and stir well to combine.
3. Press into bottom and side of a 10-inch pie plate to form a crust. Bake 10 minutes; set aside to cool.
4. In a large bowl, beat cream cheese and brown sugar with orange peel until well blended. Beat in sour cream and the eggs, 1 at a time, until mixture is light and fluffy. Beat in pumpkin and pumpkin pie spice until well blended. Place pie shell on a cookie sheet; pour pumpkin cheese mixture into crust. Bake in the middle of the preheated oven for 45 minutes or until filling is set. Let cool on a rack. Cover and refrigerate overnight. Top with sweetened whipped cream and remaining chopped almonds to serve.