Pumpkin Cheese Pie
Ingredients
- 2 unbaked 9" pie shells
- 3 C. pumpkin puree, (fresh or canned)
- 1 C. light brown sugar, packed
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. ginger
- 3/4 tsp. nutmeg
- 3/4 tsp. cloves
- 3 eggs, slightly beaten
- 1 1/2 C. evaporated milk (1 large can)
- 1 1/2 tsp. vanilla extract
- Topping:
- 12 oz. cream cheese, softened
- 3/4 C. sugar
- 3 eggs, slightly beaten
- 1 1/2 tsp. vanilla extract
Directions
Preheat oven to 350 degrees. Combine all filling ingredients in a large bowl. Beat well. Divide between the two pie shells. Combine all topping ingredients in small bowl of electric mixer. Beat until smooth. Spoon mixture carefully over the pumpkin filling, dividing topping between the two pies. Bake for 50 to 60 minutes, or until knife inserted in center comes out clean. Cool on racks. Chill for 24 hours before serving.
