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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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