Festive Pumpkin Pie

  • on August 15, 2009
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Ingrients & Directions

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

6 Servings

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