Cream Cheese Pumpkin Pie

• 2 cups finely crushed pecan shortbread cookies
• 1 tablespoon all-purpose flour
• 3 tablespoons butter, melted
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 1 cup sugar
• 1 can (15 ounces) solid-pack pumpkin
• 3 tablespoons all-purpose flour
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and cloves
• 3 eggs, lightly beaten
• Whipped cream, optional

1. In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350u0b0 for 9-11 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
3. Bake at 350u0b0 for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

shortbread cookies, flour, butter, cream cheese, sugar, solidpack pumpkin, allpurpose, milk, ground cinnamon, ground ginger, eggs, cream

Taken from www.tasteofhome.com/recipes/cream-cheese-pumpkin-pie/ (may not work)