Pumpkin Cheesecake Pie

Name: Pumpkin Cheesecake Pie
Ingredients: 1 unbaked pie crust, rolled out and placed into a pie plate (filling is about 4 cups); 8 oz cream cheese (at room temperature); ⅓ cup granulated sugar; ½ cup brown sugar; 15 oz pumpkin puree; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; pinch of salt (about ⅛ teaspoon); 1 teaspoon vanilla bean paste or vanilla extract; 2 eggs (use large eggs); ½ cup heavy cream; *whipped cream for topping

"Truth be told I love pumpkin pie, but if you're like me and do not like it when it gets watery... this PIE will be your new favorite. I've always used the recipe for..."

INGREDIENTS

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1 unbaked pie crust, rolled out and placed into a pie plate (filling is about 4 cups)

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8 oz cream cheese (at room temperature)

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⅓ cup granulated sugar

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½ cup brown sugar

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15 oz pumpkin puree

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1 teaspoon cinnamon

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1 teaspoon pumpkin pie spice

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pinch of salt (about ⅛ teaspoon)

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1 teaspoon vanilla bean paste or vanilla extract

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2 eggs (use large eggs)

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½ cup heavy cream

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*whipped cream for topping

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