1 c. whole almonds, toasted and chopped
2 tbsp. sugar
1 c. gingersnap crumbs (about 20)
5 tbsp. butter melted
2 (8 oz.) pkg. cream cheese
2/3 c. brown sugar, packed
1 tsp. grated orange peel
1/2 c. sour cream
3 eggs
1 1/2 c. pumpkin
1 1/2 tsp. pumpkin pie spice
sweetened whipped cream (optional)

Preheat oven to 350°F. Place generous 1/2 cup almonds in food processor with sugar. Process until very fine. Pour into large bowl. Add gingersnap crumbs and mix. Pour in butter and stir well to combine. Press into bottom and sides of 10-inch pie plate to form crust.

Bake 10 minutes; cool.

In large bowl, beat cream cheese and brown sugar with orange peel until well blended. Beat in sour cream and eggs, one at a time, until mixture is light and fluffy. Beat in pumpkin and pumpkin pie spice until well blended. Lower oven temperature to 325°F. Place pie shell on cookie sheet. Pour mixture into crust.

Bake in middle of oven for 45 to 50 minutes until mixture is set. Center may still be wobbly and pie is golden around edges. Place pie on wire rack to cool. Cover and refrigerate overnight. Top with sweetened whipped cream and almonds.