Pumpkin Cheesecake Pie

There are many reasons I'm grateful to have married into my husband's family, and this pie is one of those reasons!  It has graced their Thanksgiving table for years, and it has now become a traditional part of our Thanksgiving feast.  While I am not a pumpkin pie lover, the cheesecake layer in this pumpkin pie changes everything.  Now I look forward to this delicious pie every year.

Pumpkin Cheesecake Pie
Ingredients:
1 unbaked pie crust
Cream cheese layer:
8 oz cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg

Pumpkin layer:
1 1/4 cup pumpkin
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Dash salt
1 cup evaporated milk
2 eggs

Directions:
1. Preheat oven to 350 degrees.  Put the pie crust into a 9-inch pie plate and trim and crimp the edges.

2. To make the cream cheese layer: Combine the cream cheese, sugar, and vanilla; beat with electric mixer until well mixed.  Add the egg and mix well.  Spread into the pie crust.

3. To make the pumpkin layer: (Rinse off beaters.)  Combine all ingredients and mix with electric mixer until well combined.  Slowly and carefully pour over the cream cheese filling so that all of the pumpkin mixture stays on top of the cheesecake layer.

4. Bake at 350 for 1 hour and 5 minutes or until the middle just slightly jiggles when shaken.  (If the pie crust edges start to brown too quickly, cover them with foil or a silicone pie shield.)  Cool completely.  Slice and top with whipped cream to serve.

Source: from my mother-in-law, Beth