Pumpkin Cream Cheese Pie

Ingredients:

• 1 (8 oz.) pkg. cream cheese, softened
• 3 Tbsp. confectioners' sugar
• 1/2 tsp. vanilla
• 1 9-inch unbaked pastry shell

Filling:

• 1 2/3 cup heavy whipped topping
• 1 1/2 cup canned pumpkin
• 2 eggs, lightly beaten
• 3/4 cup sugar
• 1 3/4 tsp. pumpkin pie spice

Directions:

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 degrees F 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. 6-8 servings.

By Robin from Washington, IA