Pumpkin Cream Cheese Pie

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9 inches)
• FILLING:
• 1-2/3 cups heavy whipping cream
• 1-1/2 cups canned pumpkin
• 2 large eggs, lightly beaten
• 3/4 cup sugar
• 1-3/4 teaspoons pumpkin pie spice

Directions

• In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell.
• In another small 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 in the center comes out clean. Cool on a wire rack. Store in the refrigerator.