Pumpkin Cream Cheese Layer Pie

A great dessert for the fall season, and is it delicious! see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust

• Ready In: 1 hr 30 mins
• Yields: 1 9in pie

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup sugar
• 1  teaspoon vanilla
• 1  egg
• 1 (9 inch)  pie pastry, unbaked
• 1 1⁄4 cups pumpkin puree
• 1⁄2 cup sugar (for a sweeter filling add in more sugar)
• 1  dash salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ginger (can use more)
• 1⁄4 teaspoon nutmeg (can use more)
• 2  eggs, slightly beaten
• 1  cup evaporated milk

Directions

1. Set oven to 350 degrees.
2. In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
3. Beat in 1 egg; spread mixture in the unbaked pastry shell.
4. Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
5. Blend in the 2 beaten eggs and milk.
6. Pour pumpkin mixture over cream cheese layer.
7. Bake for about 50-60 mins, or until set.
8. Cool pumpkin pie thoroughly.
9. Top with whipped cream if desired.