1 can (16 oz.) of
pumpkin
2/3 cup of light
brown sugar
1 teaspoon of
ground cinnamon
1 teaspoon of
ground ginger
1/2 teaspoon of
ground nutmeg
1/2 teaspoon of
ground cloves
4 eggs, divided
1 cup of
evaporated milk
2 teaspoons of
vanilla extract, divided
1 deep dish
(9-10") unbaked pastry shell
1 pkg. (8 oz.) of
cream cheese, softened
1/2 cup of
granulated sugar
Preheat oven to 350 degrees.
Combine pumpkin, brown sugar, ginger, cinnamon, nutmeg,
cloves, 2 slightly beaten eggs, evaporated milk and 1
teaspoon vanilla in large bowl. Pour into 10 inch pastry
shell in deep dish pan. Combine cream cheese, sugar,
remaining vanilla and 2 slightly beaten eggs in small
bowl; beat until smooth. Carefully pour cream cheese
mixture over pumpkin filling. (You want the cream cheese
mixture to stay on top.) Bake 1 hour, or until knife
comes out clean. Chill before serving. Note: The flavor
improves overnight, so make it a day in advance, if
possible.
