Festive Pumpkin Pie
Source of Recipe
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8 oz cream cheese, softened
3/4 cup brown sugar, firmly packed
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/4 tsp cloves
3 eggs
1 cup canned pumpkin
1 cup milk
1 tsp vanilla
1 unbaked 9-inch pie shell
1 cup dairy sour cream
2 Tbsp sugar
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.
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