Pumpkin Cheesecake Pie
INGREDIENTS
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Crust
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1 batch Our Favorite Pie Crust Recipe
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Cheesecake Filling
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8 ounces cream cheese, softened
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1/3 cup (2 ounces) sugar
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1 large egg, lightly beaten
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1 teaspoon vanilla
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1/4 cup (1 5/8 ounces) diced candied ginger (optional, but good)
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Pumpkin Filling
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3/4 cup (5 1/4 ounces) sugar
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1/2 teaspoon salt
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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1 15-ounce can pumpkin* OR 1 3/4 cups pumpkin puree
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1 cup (8 ounces) light cream or evaporated milk
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3 large eggs, lightly beaten*Use just plain pumpkin, not pumpkin pie filling.
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