 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 24 |
|
-Adopted Recipe- 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:
1. 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.
2. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla.
3. 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.
4. Cool slightly on a wire rack. While cooling, blend the sour cream and sugar together, then spread over the top of the warm pie.
5. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set.
6. Cool on a wire rack. Cover and chill in the refrigerator before serving.
|
|