Ingredients
Ready made graham cracker crust, or see GRAHAM CRUST recipe
PIE BODY
10 OZ package of cream cheese
1 CU canned pumpkin
4 eggs
1/2 CU sugar
1 TBL brandy
1/4 tsp each of ground cinnamon, nutmeg and ginger
1/2 CU brown sugar
PIE TOPPING
1/2 CU sour cream
2 TBL powdered sugar
1/2 tsp brandy
Instructions
1. Soften (don’t melt) cream cheese in microwave
2. Combine with all Pie Body ingredients and mix well
3. Pour into 9 inch graham cracker crust
4. Mix pie topping ingredients and gently pour (float) over bottom filling
5. Bake @ 425 degrees for 15 minutes
6. Lower heat to 300 degrees and bake for 25 minutes more
