Pumpkin Cream Cheese Pie

This pumpkin pie has a "secret" layer of yummy cream cheese. The only thing I would do differently next time would be to only use 3/4ths of the cream cheese mixture. It was just a little thick and I couldn't fit all of the pumpkin filling into the pie crust.

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 eggs, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

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° 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. Yield: 6-8 servings

If you prefer a firmer pumpkin pie, just bake a little longer.