Categories: Cheese/eggs, Desserts, Pies, Vegetables 
      Yield: 6 servings 
  
      8 oz Cream Cheese; Softened, 1 Pk        1 c  Pumpkin; Mashed, Canned 
    3/4 c  Brown Sugar; Firmly Packed          1 c  Milk 
      1 ts Cinnamon; Ground                    1 ts Vanilla 
    1/2 ts Ginger; Ground                      1 ea Unbaked 9-inch Pie Shell 
    1/2 ts Salt                                1 c  Dairy Sour Cream 
    1/4 ts Cloves; Ground                      2 tb Sugar 
      3 ea Eggs; Lg                        
  
  Cream the cream cheese, brown sugar, spices and salt together, in a bowl, 
  until they are light and fluffy, using an electric mixer set on medium 
  speed.  Add the eggs, one at a time, beating well after each addition. 
  Blend in the pumpkin, milk, and vanilla.  Pour the mixture into the 
  unbaked pie shell.  Bake in a preheated 375 degree F. oven for 45 to 50 
  minutes or until a knife inserted halfway between the edge and center 
  comes out clean.  Cool slightly on a wire rack.  Meanwhile blend the sour 
  cream and sugar together and spread over the top of the warm pie.  Return 
  the pie to the oven and bake an additional 3 to 5 minutes or just until 
  the topping is set.  Cool on a wire rack.  Cover and chill in the 
  refrigerator before serving.