Ingredients:
1.5 (8-ounce) packages (or 12 ounces total) cream cheese, at room temperature
7.5 ounces of canned pureed pumpkin
2 eggs plus 1 egg yolk
1/8 cup sour cream
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1 pre-made graham cracker pie crust
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 50 minutes to 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Directions:
Preheat oven to 350 degrees F.
Pour into crust. Spread out evenly and place in oven for 50 minutes to 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
(adapted from Paula Deen)
