Fresh Pumpkin Cheese Pie

• 1 Cheese Pumpkin
• 1 cup Sugar
• 1/2 Tsp. Salt
• 2 Tsp. Pumpkin Pie Spice
• 2 Eggs, beaten
• 1 Large can Evaporated Milk
• 1 1/2 cup Pumpkin
• 1 8 oz. pkg. Philadelphia Cream Cheese
• 1/4 cup Sugar
• 1/2 tsp. Vanilla
• 1 Egg

1. Cut pumpkin in 1/2 and remove seeds and stringy pulp. Cut up into large chunks and place in a large oven roasting pan. Cover bottom of pan with 1/2-1 inch of water and roast at 250 degrees for approximately 2 hours or until pumpkin is very soft. Cool.
2. When cool, scoop out pumpkin with a large spoon and place in a food processor or blender. Blend until smooth.
3. Freeze extra sauce in 1 1/2 cup increments in a freezer zip lock bag for future use.
4. Heat oven to 425 degrees.
5. Combine softened cream cheese, sugar and vanilla, mixing until well blended. Add egg, mix well. Spread onto bottom of pie shell.
6. Beat eggs well, add sugar,salt, pumpkin spice, pumpkin and evap. milk.
7. Pour in pie shell very slowly so you don't disturb the cheese.
8. Bake at 425 for 15 minutes then turn to 350 for 35 minutes.
9. Use a 10 in pie plate.
10. This makes a big pie!

sugar, salt, pie spice, eggs, milk, pumpkin, philadelphia cream cheese, sugar, vanilla, egg

Taken from www.epicurious.com/recipes/member/views/fresh-pumpkin-cheese-pie-1211129 (may not work)