(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 tsp. vanilla
1 egg
1 unbaked pie crust dough
Top: 1 1/4 cups Libby's pumpkin; 2 eggs; 1/2 cup white sugar; 1/4 tsp. ginger; 1/4 tsp. nutmeg; 1 cup Carnation evaporated milk (NOT condensed)
Spray a pie plate with Pam. Spread unbaked pie dough inside of the pie plate, spray the inside of the pie dough with Pam, then flute the edges of the pie dough--set aside. In a mixer add cream cheese, 1/4 cup white sugar, 1 egg and vanilla--beat until smooth. Pour the batter on the bottom of the prepared pie dough. In a bowl add 2 eggs--beat. Add 1/2 cup white sugar--beat. Add pumpkin--stir until mixed. Add ginger, nutmeg, and Carnation milk--stir until mixed. SLOWLY pour the pumpkin mixture evenly on top of the cream cheese mixture in the pie dough. Bake at 350 degrees for 60-70 minutes--test with a knife for doneness.
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