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Festive Pumpkin Pie

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Cheese Desserts Pies Vegetables


  • 8 oz Cream Cheese; Softened, 1 Pk
  • 3/4 c Brown Sugar; Firmly Packed
  • 1 ts Cinnamon; Ground
  • 1/2 ts Ginger; Ground
  • 1/2 ts Salt
  • 1/4 ts Cloves; Ground
  • 3 Eggs; Lg
  • 1 c Pumpkin; Mashed, Canned
  • 1 c Milk
  • 1 ts Vanilla
  • 1 Unbaked 9-inch Pie Shell
  • 1 c Dairy Sour Cream
  • 2 tb 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"