Pumpkin Cream Cheese Pie

1 unbaked 9-inche pie shell
1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg, plus more for garnish
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla
½ cup pecan halves, for garnish
Whipped cream, for garnish

In a large bowl, beat cream cheese, sugar, salt and spices until fluffy. Add egges, one at a time, beating well after each. Beat in pumpkin and vanilla. Pour into pie shell. Bake at 350 degrees F. for 55 minutes, or until knife inserted near center comes out clean. During last 15 minutes of baking, place pecan halves around edges for garnish.

Cool on a wire rack and then chill in the refrigerator fo 3 to 4 hours. Serve with a dollop of whipped cream and a sprinkle of ground nutmeg. Makes 1 pie.

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