Best. Pie. Ever. Happy Thanksgiving!
If I'm gonna gain weight (I baked two, heaven help me) then I'll feel much better if everyone else does, too, so I'm sharing our family's very favorite pumpkin pie/cheesecake recipe. Shamelessly ripped from the old classic Great Home Cooking in America (c. 1976 from the editors of Farm Journal - so it has to be good).
I defy you not to love this.
Festive Pumpkin Pie
1 (8 oz.) pkg. cream cheese, softened
3/4 c. brown sugar, firmly packed
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground cloves
1 c. canned pumpkin
1 c. milk
1 tsp. vanilla
1 unbaked 9" pie shell, edges crimped high
1 c. dairy sour cream
2 tblsp. sugar
Preheat oven to 375 degrees.
Cream together cream cheese, brown sugar, cinnamon, ginger, salt, and cloves. Add eggs, one at a time, beating after each addition. Blend in pumpkin, milk, and vanilla. Pour into pie shell.
Bake 45-50 min. or until knife inserted halfway between center and edge comes out clean.
Blend sour cream and sugar. Spread over top of pie. Return pie to oven 3 to 5 minutes or just until topping is set.
Chill before serving. Loosen your belt!