Festive pumpkin pie
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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.
