• 1-8oz. pkg cream cheese, softened
  • 3/4 c. brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp ground cloves
  • 3 eggs
  • 1c. canned pumpkin
  • 1 unbaked 9"" pie shell, edges crimped high
  • 1 c. dairy sour cream
  • 2T. sugar


Cream together cream cheese, brown sugar, cinnamon, ginger, salt and cloves. Add eggs, one at a time, beating thoroughly after each addition. Blend in pumpkin, milk, and vanilla.Pour into pie shell. Bake in 375o oven 45 to 50 minutes or until knife inserted halfway between center and edge come out clean. Blend together sour cream and sugar; spread over top of pie. Return pie to oven 3 to 5 minutes or just until topping is set. Chill before serving.

Makes 6 to 8 servings.

Print this recipe

Submitted 6/13/05.
Source: WV Pumpkin Festival Cookbook
Submitted By: Joyce Skeens
Fesive Pumpkin Pie