Pumpkin Cream Cheese Pie

1 cup sugar

3 T Flour

2 packages softened cream cheese

1 t cinnamon

1/4 t nutmeg

1/4 t ginger

1/4 t cloves

3 eggs

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 T milk

I used a freezer pie crust for this. So cook the crust, then preheat oven to 375. Mix sugar, flour and cream cheese together until smooth. Save about 1 cup of cream cheese mixture for later. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping constantly until smooth. Put in pie crust. (This recipe was originally a Betty Crocker recipe but I tweeked it. So this makes like 1/2 pies. So you could do a pie and a mini pie!)

In a small bowl mix saved cream cheese mixture with milk. Spoon over pie, get knife and create fun designs in the top. I did a bunch of S's. Cover side of crust with tin foil. Bake for 40 minutes, take aluminum foil off side for last 15 minutes. Cool 30 minutes, let be in fridge for at least 4 hours, I did overnight. 

When I cooked it, it was my first time ever making a pie. I didn't wait until it cooled (and therefore looked better) before getting a picture. So sorry it looks weird. But here it is, the pie I made for Thanksgiving.