8 oz Cream Cheese; Softened, 1 Pk
1 tsp Cinnamon; Ground
1/2 tsp Salt
3 ea Eggs; Lg
1 cup Milk
1 ea Unbaked 9-inch Pie Shell
2 tbs Sugar
3/4 cup Brown Sugar; Firmly Packed
1/2 tsp Ginger; Ground
1/4 tsp Cloves; Ground
1 cup Pumpkin; Mashed, Canned
1 tsp Vanilla
1 cup 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.
