Recipe - Festive Pumpkin Pie

8 ounce Cream Cheese; Softened, 1 Pk
Three fourths cup Brown Sugar; Firmly Packed
1 teaspoon Cinnamon; Ground
One half teaspoon Ginger; Ground
One half teaspoon Salt
One fourth teaspoon Cloves; Ground
3 Eggs; Lg
1 cup Pumpkin; Mashed, Canned
1 cup Milk
1 teaspoon Vanilla
1 Unbaked 9inch Pie Shell
1 cup Dairy Sour Cream
2 tablespoon 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 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.

Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip