Title: Festive Pumpkin Pie
Categories: Cheese Dessert Pie
Yield: 6 Servings
| 8 | oz | Cream cheese; softened, 1 pk |
| 1 | ts | Cinnamon; ground |
| 1/2 | ts | Salt |
| 3 | | Eggs; lg |
| 1 | c | Milk |
| 1 | | Unbaked 9-inch pie shell |
| 2 | ts | Sugar |
| 3/4 | c | Brown sugar; firmly packed |
| 1/2 | ts | Ginger, ground |
| 1/4 | ts | Cloves; ground |
| 1 | c | Pumpkin; mashed, canned |
| 1 | ts | Vanilla |
| 1 | c | Dairy sour cream |
Cream the cream cheese, brown sugar, spices and salt together, in a bowl,
until they are light and fluffy, using an electric mixer set on medium
speed. Add the eggs, one at a time, beating well after each addition.
Blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked
pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 minutes or
until a knife inserted halfway between the edge and center comes out clean.
Cool slightly on a wire rack. Meanwhile blend the sour cream and sugar
together and spread over the top of the warm pie. Return the pie to the
oven and bake an additional 3 to 5 minutes or just until the topping is
set. Cool on a wire rack. Cover and chill in the refrigerator before
serving.