1 (9-inch) unbaked pie shell
1 (8 oz.) pkg. cream cheese
3/4 c. sugar, divided
1/2 tsp. vanilla
1 1/4 c. canned pumpkin
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 c. evaporated milk
dash of salt
Combine cream cheese, 1/4 cup sugar and vanilla. Add one egg
and mix well. Spread in bottom of crust.
Combine pumpkin, remaining sugar, cinnamon, ginger, nutmeg and
salt. Blend in the remaining 2 slightly beaten eggs and evaporated
milk. Carefully pour over cheese mixture. Bake at 425 degrees for 15
minutes. Lower oven to 350 degrees for 40 minutes or until knife inserted
in middle comes out clean. Cool. Yields 6 to 8 slices.
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