Serendipity Pie

from Sticky, Gooey, Creamy, Chewy

For the crust:

3 cups sugar cookie crumbs (pulverize 6-8 large sugar cookies in the food processor)

1/2 teaspoon ground cinnamon

6 tablespoons unsalted butter, melted

In a medium bowl, mix cookie crumbs, cinnamon and melted butter until well blended. Press mixture into an 8 or 9 inch pie plate.

Bake at 350 degrees F for 10 minutes. Cool.

For the filling:

2 8-ounce packages of cream cheese, softened

2/3 cup sugar ( Use more or less according to your taste)

1 cup pumpkin puree

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup toffee bits

2 cups dulce de leche or caramel sauce of your choice, divided.  (You may have to soften the dulce de leche to make it "swirlable".  I microwaved mine on 50% power for about 10-15 seconds.)

Beat cream cheese and sugar together on medium speed until fluffy, about 2 minutes.  Add pumpkin, cinnamon, ginger and nutmeg and beat until completely combined.

Mix in the toffee bits and swirl in 1 cup of the dulce de leche or caramel sauce. 

Pour the filling into the pie plate and smooth it out.  Refrigerate until firm, about 4 hours.

Spread the second cup of dulce de leche or caramel sauce evenly over the top of the pie. 

If desired, use another 1/2 cup of dulce de leche to pipe rosettes or other design on top of the pie. 

Chill until the topping is firm.

Enjoy!