What says “Thanksgiving” more than pumpkin pie? We all gather around the feasting table for delectable, sometimes once a year, victuals. However, for must of us, if pumpkin pie is not included on the menu then something is truly lacking. To change things up a bit, this recipe adds a luscious layer of cream right into the pie. Of course, a dollop of cream on top with a sprinkling of spices is sheer necessity! Indulgence in every sense of the word.

Ingredients

1 package (15 ounces) ready-to-roll piecrust or homemade piecrust for double-crust pie

Cream cheese layer:

1 package (8 ounces) cream cheese, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 egg

Pumpkin layer:

1 cup pumpkin puree (not pie filling)

3/4 cup evaporated milk

1/2 cup packed light-brown sugar

2 eggs

1/4 cup pure maple syrup

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1 egg, beaten with 1 teaspoon water

Directions

Heat oven to 400 F. Fit 1 piecrust into a 9-inch pie plate and crimp edges. Refrigerate until ready to fill.

Cream cheese layer:

In a medium-size bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into bottom of piecrust.

Pumpkin layer:

In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, maple syrup, pie spice  and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture. Bake at 400 F for 15 minutes. Cover edges with foil, reduce heat to 350 F and bake for an additional 45 minutes. Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.