8 oz Cream cheese; softened
3/4 c Brown sugar; firmly packed
1 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Salt
1/4 ts Ground cloves
3 lg Eggs
1 c Pumpkin; mashed; canned
1 c Milk
1 ts Vanilla
1 Unbaked 9" pie shell
1 c Sour cream
2 ts 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° oven for 45-50 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 3-5 minutes or just until the topping is set. Cool on a wire
rack. Cover and chill in the refrigerator before serving.
