Pumpkin Cheese Pie

This is another of those recipes I found somewhere or other and tweaked to make it my own. This recipe makes enough for two pies. As I was baking these pies yesterday, the UPS man rang my doorbell, which he doesn’t usually do. He said he just wanted to tell me the smells coming from my house were “super amazing.” Here’s to a holiday season filled with good smells and good foods.

Pumpkin Cheese Pie

Ingredients

• *1 29 ounce can pumpkin
• 2 14 ounce cans sweetened condensed milk
• 3 large eggs
• 1 package of cream cheese – softened
• 1 teaspoon vanilla
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 (9 inch) unbaked pie crust

Nitty Gritty

1. Preheat oven to 425 degrees F. Beat pumpkin, condensed milk, eggs, cream cheese, spices and salt in large bowl until smooth. Pour into crusts.
2. Bake for 40 minutes until knife inserted comes clean.

Serve with a healthy dollop of freshly whipped cream.

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