8 oz Cream Cheese; Softened, 1 Pk 1 c Pumpkin; Mashed, Canned
3/4 c Brown Sugar; Firmly Packed 1 c Milk
1 ts Cinnamon; Ground 1 ts Vanilla
1/2 ts Ginger; Ground 1 ea Unbaked 9-inch Pie Shell
1/2 ts Salt 1 c Dairy Sour Cream
1/4 ts Cloves; Ground 2 tb Sugar
3 ea Eggs; Lg
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.
Yields
6 servings