---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Festive Pumpkin Pie
  Categories: Cheese/eggs, Pies, Holiday, Bakery
       Yield: 6 servings
  
       8 oz Cream cheese; softened
     3/4 c  Brown sugar; firmly packed
       1 ts Cinnamon
     1/2 ts Ground ginger
     1/2 ts Salt
     1/4 ts Ground cloves
       3 lg Eggs
       1 c  Pumpkin; mashed; canned
       1 c  Milk
       1 ts Vanilla
       1    Unbaked 9″ pie shell
       1 c  Sour cream
       2 ts 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~ oven for 45-50 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 3-5 minutes or just until the topping is set. Cool on a wire
   rack. Cover and chill in the refrigerator before serving.
  
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