Pumpkin Pie

This is such a great recipe. The secret to a lighter and creamier pumpkin pie is the cream cheese. For 2 9" pies you will need.

• 2 8oz. packages cream cheese, softened
• 4 Cups fresh or canned pumpkin
• 2 Cups sugar
• 4 Eggs
• 2 Cups Evaporated milk
• 1/2 cup melted butter
• 2 Teaspoons vanilla extract
• 1/2 Teaspoon salt
• 2 Teaspoons cinnamon
• 1/2 Teaspoon ginger
• 1/2 Teaspoon cloves
• 2- 9" Prepared pie crusts
• Whipping Cream

Preheat your oven to 350.

Beat cream cheese until light and fluffy.

Add in pumpkin and mix well.

Combine remaining ingredients and beat until well mixed.

Pour into 2-9" prepared pie crusts.

Take a piece of tin foil larger than the pie plate.
Place a small salad plate over and trace.




Cut out the circle and place over the edges of the
pie to keep from over browning.




Bake in a preheated 350 degree oven for 60 minutes
or until the center is set. Take the tin foil off for
the final 20 minutes of baking.




Cool completely before serving.
Serve with freshly whipped cream.