Shelly's Recipe

LAYERED PUMPKIN CHEESE CAKE PIE

Category: Pies - Cream and Custard

1 prepared extra large graham cracker crust
2 (8-oz) pkg cream cheese, softened
1/2 to 3/4 cup sugar
1 tsp vanilla
2 large eggs
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
Frozen topping, thawed

Preheat oven to 325. In a large bowl beat the cream cheese with sugar and vanilla (start with 1/2 cup sugar and adding in more to taste if desired) beat until very smooth . Add in eggs and beat until blended. Remove 1 cup of the batter then spread on the graham cracker crust’ set aside.

To the remainder of the batter add in the pumpin pure with with all spices; beat on low speed until blended. Gently spread over the batter in the crust. Bake for 35-40 minutes or until the center is almost set. Allow to cool to room temperature then refrigerate for at least 4 hours or even better overnight.

Cover with sweetened whipped cream or Cool Whip topping before serving.