Ingredients
FILLING:
1 1/3 cups sugar
6 tablespoons butter, softened
4 teaspoons Martha White Self-Rising Enriched White Corn Meal Mix
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
1 cup canned pumpkin
1/4 cup half-and-half, plus 2 tbsp.
1 teaspoon vanilla extract
2 large eggs
TOPPING:
Whipped cream
CRUST:
Prepare cream cheese crust as directed in recipe.
Instructions
Prepare cream cheese crust
Heat oven to 350°F. Combine sugar and butter in medium bowl; beat with electric mixer until light and fluffy. Add all remaining filling ingredients; beat until well blended. Pour filling into unbaked pie shell.
Bake 45 to 50 minutes or until knife inserted 1 inch from center comes out clean. Pie will continue to set as it cools. Cool on wire rack 1 hour or until completely cooled. Refrigerate until well chilled before serving. Serve topped with whipped cream, if desired.
