PUMPKIN-CREAM CHEESE PIE

FOR THE PECAN SHORTBREAD COOKIE CRUST:
1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons Gold Medal® all-purpose flour
3 tablespoons butter or margarine, melted
FOR THE FILLING:
1 cup sugar
3 tablespoons Gold Medal® all-purpose flour
1(8 oz) package cream cheese, softened
1 (3 oz) package cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1(15 oz) can pumpkin (not pumpkin pie mix)
1 tablespoon milk

TO MAKE THE CRUST:
Preheat oven to 375 degrees F.

In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate.

Bake about 12 minutes or until light golden brown.

TO MAKE THE FILLING:
In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.

In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.

Source: Betty Crocker - Dinner Made Easy