Pumpkin Cheesecake Pie
by Laureen King from ArtandtheKitchen
12 oz cream cheese, softened
¼ cup sugar
1 15 oz can pumpkin
2/3 cup brown sugar packed
2 tsp pumpkin spice
¾ cup half and half or light cream
2 cups whipping cream for topping
1 recipe of gingersnap piecrust *recipe
Preheat oven 350.
1. In mixing bowl combine cream cheese, ¼ cup sugar, and 1 egg; beat on low until smooth. Spread cream cheese mixture into cooked pastry shell.
2. In mixing bowl combine pumpkin, brown sugar, pumpkin spice. Mix in 4 eggs. Gradually stir in half and half.
3. Slowly pour pumpkin mixture on cheese cake layer. Cover pie edge with foil to prevent overbrowning.
4. Bake 60-65 minutes or until knife inserted near center comes out clean.