---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheese, Desserts, Pies, Vegetables
       Yield: 6 servings
       8 oz Cream Cheese; Softened, 1 Pk
     3/4 c  Brown Sugar; Firmly Packed
       1 t  Cinnamon; Ground
     1/2 t  Ginger; Ground
     1/2 t  Salt
     1/4 t  Cloves; Ground
       3 ea Eggs; Lg
       1 c  Pumpkin; Mashed, Canned
       1 c  Milk
       1 t  Vanilla
       1 ea Unbaked 9-inch Pie Shell
       1 c  Dairy Sour Cream
       2 tb Sugar
   Cream the cream cheese, brown sugar, spices and salt together, in a bowl,
   until they are light and fluffy, using an electric mixer set on medium
   speed.  Add the eggs, one at a time, beating well after each addition.
   Blend in the pumpkin, milk, and vanilla.  Pour the mixture into the
   unbaked pie shell.  Bake in a preheated 375 degree F. oven for 45 to 50
   minutes or until a knife inserted halfway between the edge and center
   comes out clean.  Cool slightly on a wire rack.  Meanwhile blend the sour
   cream and sugar together and spread over the top of the warm pie.  Return
   the pie to the oven and bake an additional 3 to 5 minutes or just until
   the topping is set.  Cool on a wire rack.  Cover and chill in the
   refrigerator before serving.