Creamy Pumpkin Pie

   This is a very simple recipe with delicious results.  I highly suggest you make it a day before to allow all the spices to blend and, the texture to solidify. 
     I made a crust similar to a graham cracker crust using spice windmill cookies.  But, you can buy a ready made savory pie crust, frozen puff pastry sheets or make your own.  I added a link for a good pie crust on the bottom of the page.  
     Always use unsalted butter when baking.  You can't control how much salt is added and, also inferior cream is used.
     One hour before prepping remove the Philadelphia Cream Cheese and, 3 Tablespoons of butter from the refrigerator to soften.
     Separate 2 eggs , add one whole egg and, whisk thoroughly.  Set aside.
     Warm oven at 375 degrees.
    

Ingredients:
8 oz. Phila. Cream Cheese 
2 Cups canned pumpkin mashed = 15oz.can (spiced is ok) 
1/2 Cup light brown sugar (substitute with sweetener for diabetic)
1/4 tea. salt (if you decide to use salted butter - do not add)
1 Whole egg & 2 egg yolks  (whisked separately)
1 Cup Evaporated Milk
3 Tablespoons UNSALTED SWEET butter (softened)
1 Teaspooon Pure Vanilla
1 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Allspice

1.  With a hand mixer or Kitchenaid beat softened cream cheese until whipped.
2.  Add brown sugar to cream cheese and, blend well.
3.  Add mashed pumpkin, salt, whisked eggs, evaporated milk, melted butter, vanilla and, all the spices. Spices can be adjusted to your taste.
4.  Blend thoroughly.

Pour into prepared crust , bake for 50-60 mins.. Depending on your oven it might take longer.  Test with toothpick.