Pumpkin Cream Cheese Pie

Ingredients

• 1 pre-baked (10-inch) pie shell
• FOR CREAM CHEESE FILLING:
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 teaspoon vanilla extract
• PUMPKIN FILLING:
• 2 cups canned or homemade pumpkin puree, unseasoned
• 3 eggs
• 1/2 cup sugar
• 1 cup evaporated milk
• 1/2 cup heavy cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger

Directions

Optional garnish:

Whipped cream

Pumpkin candy

* Preheat oven to 350 degrees.

To make cream cheese filling: In a mixing bowl, combine cream cheese, sugar and cinnamon with paddle mixer for 5 minutes at medium speed; add 2 eggs and vanilla, beating at low speed until completely combined; scrape bowl and add 2 more eggs; combine, beating at low speed until mixture is free of lumps. Pour into pre-baked shell; refrigerate for 15 minutes until firm.

To make the pumpkin filling: In a mixing bowl, combine pumpkin puree, 3 eggs, 1/2 cup of sugar, evaporated milk, heavy cream, cinnamon, nutmeg and ginger, beating by hand with a whisk until the mixture is smooth and firm (about 5 minutes); pour on top of cream cheese filling very gently and spread evenly until it completely covers the cream cheese.

* Bake 45 to 50 minutes at 350 degrees, until pie is puffing up slightly, and golden brown. Serve warm after letting pie stand about 15 minutes, or allow to cool for serving. Serve with whipped cream, or, if desired, garnish with rosettes of whipped cream and pumpkin candy.

Makes 1 (10-inch) pie.