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• 1 9 inch unbaked pie shell
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup brown sugar
• 1/2 cup sugar
• *1/4 teaspoon ground allspice
• *1/2 teaspoon ground mace
• *1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3 eggs
• 1 cup canned pumpkin or pumpkin puree
• 1 cup milk
• 1 teaspoon pure vanilla extract
In a mixing bowl, combine cream cheese, sugars, allspice, mace, ginger, and salt; beat well.
Beat in eggs, one at a time, beating well after each.
Blend in the pumpkin, milk, and vanilla.
Pour mixture into the unbaked pastry shell.
Bake at 375° for 45 - 55 minutes, or until a tootpick inserted in center comes out clean.
When done, the center of the pie should be firm when gently shaken.
Chill before serving.
Top with whipped cream and a sprinkle of nutmeg to serve.
*Alternate spices: 1 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger
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