This recipe is rich, easy, and lower in calories than many pumpkin pie recipes.
You can even make an actual cheesecake with it instead of a pie. Press a thin layer of graham crust in bottom of two greased pie plates and proceed, reducing milk to 1/3 cup. Decorate with apricot marmalade around the edges when cool.
1 8-oz pkg. Neufchatel or lite cream cheese, softened
Preheat oven to 425░ F.
Place softened cream cheese in bowl and beat until fluffy. Add spices to the sugar, and add to the cream cheese. Continue to beat. Add eggs one at a time, beating after each addition. Add pumpkin, beating, then milk and vanilla extract.
Pour into pie shell(s). Place in oven and immediately turn down to 350░ F. (Note: if using a heavy ceramic pie plate, leave at 425░ F for about 5 minutes before lowering heat.)
Bake for about 45 minutes to an hour for a deep dish pie or 30 or 40 minutes for 2 shallow ones; watch them, and test with a clean dry table knife inserted in the center. If the filling coats the knife, continue to bake; when it comes out clean or with just a few curds clinging, it's done.
Refrigerate when cool. Serve with a dollop of lite Cool Whip if desired.