6 tablespoon butter, melted
2 8 oz. pkgs. cream cheese at room temperature
4 eggs, slightly beaten
2 cups ginger cookies, finely crushed
1 cup pumpkin (from a can)
1 cup brown sugar, tightly packed
¾ cup milk
¼ cup flour
1 ½ teaspoon vanilla
1 t each cinnamon, ginger & allspice
½ teaspoon each nutmeg and salt
1 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla
Combine the butter and cookie crumbs, line a cheesecake pan and bake at 350º 10 – 12 minutes. Beat the cream cheese until it’s smooth. Add in the pumpkin and sugar. Beat 3-5 minutes until it is fluffy. Add flour, spices, salt and vanilla. When well mixed add the milk and eggs. Pour into the cooled crust and bake at 350º 1 ¼ to 1 ½ hours. Turn off oven and leave for slightly open. Leave pie in the oven to cool for 1 hour. Remove and allow to cool two more hours. Stir together the sour cream, sugar and vanilla and spread over the cooled pie and refrigerate.
Serve chilled not at room temperature.