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.