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FESTIVE PUMPKIN PIE

Category:    Cheese, Desserts, Pies, Vegetables
Yield:6 servings
 
      8 oz Cream Cheese; Softened, 1 Pk        1 c  Pumpkin; Mashed, Canned
    3/4 c  Brown Sugar; Firmly Packed          1 c  Milk
      1 ts Cinnamon; Ground                    1 ts Vanilla
    1/2 ts Ginger; Ground                      1 ea Unbaked 9-inch Pie Shell
    1/2 ts Salt                                1 c  Dairy Sour Cream
    1/4 ts 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.
 

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