Pumpkin Cream-Cheese Pie
1 – 8 ounce package cream cheese, softened (Lowfat Neufchatel works fine, too)
½ - ¾ cup sugar (white or brown)
1 - 2 Tbs Molasses
1 tsp Cinnamon (I add a bit extra)
½ tsp ground cloves
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 – 16 ounce can pumpkin (1-1/2 to 1-3/4 cups)
1 tsp Vanilla
1 9-inch pie crust, unbaked (I use a graham-cracker or gingersnap crust)
Preheat oven to 350°
Combine sugar with spices and salt.
Beat cream cheese until fluffy, gradually adding sugar & spice mixture.
Add eggs, one at a time, beating well after each addition.
Beat in pumpkin and vanilla.
Pour into pie crust.
Bake for 40 minutes, or until a knife inserted in center comes out clean.
Chill before serving with whipped cream.
Optional: During the last 15 minutes of baking, pecan halves may be placed around the top edges of the pie for decoration.