Pumpkin Cream Pie

I'm excited to share this recipe. I like sharing all my recipes but this one in particular makes me happy. Always for the holidays I ask my husband what he wants for dessert. Pumpkin pie, always. I continually feel compelled to ask even though I know what he wants. I think secretly I want him to request some kind of cake or fruit pie or even candy. Nope, always pumpkin pie. If you haven't guessed by now, I'm not really a huge fan of that festively orange concoction. The spice is too strong for me or something. I much prefer it's sweeter cousin, the sweet potato pie but that's another story.

This year I made a compromise. Yes, it is still pumpkin pie flavor but it's lighter and richer and in my opinion, and his surprisingly, yummier. I took my cream pie base and dressed it up so that it could go to the holiday party. Try it and let me know what you think.

Makes 1 - 9" pie, Serves ~ 8

4oz brown sugar-cinnamon cream cheese, softened
7oz sweetened condensed milk
1 c. milk
1 (5oz) box instant cheesecake pudding mix (I could only find sugar-free but I didn't taste any difference. Use 2 small boxes.)
7 oz canned pumpkin puree (~½ regular sized (15oz) can)
¼ tsp pure orange extract
¾ tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp freshly ground nutmeg
¼ tsp ground allspice
** 1 pre-baked 9" deep dish pie shell

1 c. (½ pint) heavy whipping cream
~1 tbsp powdered sugar (more or less to taste)
* 2 tbsp white decorators gel (optional)

1. Cream together the cream cheese and sweetened condensed milk.
2. Slowly add the milk. Stir well.
3. Add pudding mix, pumpkin, spices and flavorings.
4. Beat until the mixture becomes thickened. (~5 min)
5. Pour into pre-baked pie shell.
6. Chill at least 4 hours.

~2 hours before serving

1. Whip heavy cream until soft peaks form.
2. Add powdered sugar and whip until medium peaks form. Do not over beat.
3. Spread whipped cream evenly over filling.
4. Chill at least 1 hour.

** You can either purchase a pre-baked pie shell or blind bake one yourself. To blind bake means simply to bake without anything in it. You usually do this for pies, such as cream pies, in which the filling remains uncooked.