1 package (8 ounces) cream cheese, softened

3 T. confectioners’ sugar

1/2 tsp. vanilla extract

1 unbaked pastry shell (9 inches)

FILLING:

1-2/3 C. heavy whipping cream

1-1/2 C. canned pumpkin

2 eggs, lightly beaten

3/4 C. sugar

1-3/4 tsp. pumpkin pie spice

 

In a small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell. In a 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 pie in the refrigerator.