Pumpkin Cheesecake Pie

(Baylie's friend, Christine's favorite, from Taste of Home)

8 servings

2 c. finely crushed pecan shortbread cookies

1 Tblsp. flour

3 Tblsp. butter, melted

Filling:

2 pkg. cream cheese, softened

1 c. sugar

1 can (15 oz.) solid-packed pumpkin

3 Tblsp. flour

1 T lsp. milk

1 tsp. cinnamon

1/4 tsp. each ginger, nutmeg, cloves

3 eggs, beaten

In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-inch deep-dish pie plate. Bake at 350 degrees for 9-11 minutes or until lightly browned. Cool on a wire rack.

For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk, and spices. Add eggs; beat on low speed just until combined. Pour into crust.

Bake at 350 degrees for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.