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