Ingredients:
8 ounces cream cheese, softened
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 cup canned pumpkin, mashed
1 cup milk
1 teaspoon vanilla
1 unbaked 9-inch pie shell
1 cup sour cream
2 tablespoons sugar
Directions:
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 oven at 375 degrees Fahrenheit 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. While cooling, blend the sour cream and sugar together, then 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.
Servings: Serve
Time preparation: 15 min.
Time total: 70 min.