Pumpkin Cream Cheese Pie

If your family reunion occurs in December as mine does every year, then this recipe will be the perfect touch.

Cream cheese layer:

1 (8-ounce) package cream cheese, softened

3 cup sugar

½ teaspoon vanilla extract

1 large egg

1 (9-inch) deep-dish piecrust, unbaked

Pumpkin layer:

1 (15-ounce) can pumpkin

½ cup sugar

1 teaspoon cinnamon

¼ teaspoon ginger

5 teaspoon salt

2 large eggs, slightly beaten

1 cup evaporated milk

To make the cream cheese layer: Preheat the oven to 350 degrees. In a medium bowl combine the cream cheese, sugar, vanilla, and egg. Mix well and pour into the unbaked piecrust. Set aside.

To make the pumpkin layer: In a medium bowl add the pumpkin, sugar, cinnamon, ginger, and salt and stir until well combined. Blend in the beaten eggs and evaporated milk. Pour over the cream cheese layer and bake for 50 to 55 minutes or until firm.

Makes 6 to 8 servings.