Recipe for Festive Pumpkin Pie

8.00	oz	Cream Cheese; Softened, 1 Pk
1.00	t	Cinnamon; Ground
0.50	t	Salt
3.00	ea	Eggs; Lg
1.00	c	Milk
1.00	ea	Unbaked 9-inch Pie Shell
2.00	tb	Sugar
0.75	c	Brown Sugar; Firmly Packed
0.50	t	Ginger; Ground
0.25	t	Cloves; Ground
1.00	c	Pumpkin; Mashed, Canned
1.00	t	Vanilla
1.00	c	Dairy Sour Cream

Instructions:
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.

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