Pumpkin Cheesecake Pie

I just can’t help myself. When I know that Fall is almost here, I start to pull out pumpkin recipes. Today, I even pulled out an orange shirt in honor of the first cool day being just around the corner (probably 40 to 60 days, but we will take it when we can get it). Orange shirt…orange pumpkins! Randy knows what this means. That the time is very near when he will be bringing in the boxes of Fall decorations from the garage. He is so excited! I told him that this year, I will find him a pumpkin t-shirt to get him really in the festive mood for our week of bringing all the pumpkins out. Does life really get any more joyous?

1 egg yolk

1 extra large graham cracker pie crust

2 (8 oz) packages of cream cheese, softened

1/2 to 3/4 cup sugar (your preference, I use 3/4, does this really surprise anyone?)

2 eggs, room temperature

15 oz can of pumpkin (not the pumpkin pie filling but just plain pumpkin)

1 1/2 teas cinnamon

1/2 teas ginger

1/4 teas cloves

Garnish: whipped cream and toasted pecan sprinkled over the top, if desired

Beat the egg yolk and brush on the pie crust. Bake in preheated 350 degree oven for 5 minutes.

Set crust aside. In a large mixing bowl, beat the cream cheese and sugar.. Add the pumpkin and remaining spices and mix until throughly blended. Pour into pie crust and bake at 350 for 40 to 45 minutes or until set.

Cool and refrigerate several hours or overnight (covered after the first couple of hours of cooling)

Top with whipped cream and crushed pecans

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