Pumpkin Cheese Pie
|9 inch pastry crust||1|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon (Gold Medal)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Canned pumpkin||16 Ounce|
|Sour cream topping||1⁄2 Cup (8 tbs)|
Heat oven to 350°.
Beat cream cheese, sugar and flour in large mixer bowl until blended.
Add remaining ingredients except topping; beat on medium speed until smooth.
Pour into pastry-lined pie plate.
Bake until knife inserted in center comes out clean, 50 to 55 minutes.
Immediately spread with Sour Cream Topping; cool.
Refrigerate at least 4 hours.