Festive pumpkin pie

6 servings

Ingredients

Quantity Ingredient
8 ounces Cream Cheese; Softened, 1 Pk
¾ cup Brown Sugar; Firmly Packed
1 teaspoon Cinnamon; Ground
½ teaspoon Ginger; Ground
½ teaspoon Salt
¼ teaspoon Cloves; Ground
3 eaches Eggs; Lg
1 cup Pumpkin; Mashed, Canned
1 cup Milk
1 teaspoon Vanilla
1 each Unbaked 9-inch Pie Shell
1 cup Dairy Sour Cream
2 tablespoons Sugar

Directions

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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