Ingredients

• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons confectioners’ sugar
• 1/2 teaspoon Pure Vanilla Extract
• 1 unbaked pastry shell (9 inches)

FILLING:

• 1-2/3 cups heavy whipping cream
• 1-1/2 cups canned pumpkin
• 2 eggs, lightly beaten
• 3/4 cup sugar
• 1-3/4 teaspoons pumpkin pie spice

Directions
In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell. In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil.
Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Source: Taste of Home

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