INGREDIENTS

7 oz.  Cream Cheese , softened 
6 Tbsp.  Sugar  
1 Tbsp.  Cornstarch  
1/2 tsp. Ground Cinnamon  
1/2 tsp. Ground Ginger  
1/2 cup Solid-Pack Pumpkin  
2 Extra-large Eggs  
1 Tbsp.  Whipped Cream  
1 pinch Ground Clove  
1 pinch Ground Nutmeg  

DIRECTIONS

1.) Preheat oven to 350º F.

2.) Using an electric mixer, beat cream cheese, sugar, cornstarch, cinnamon, ginger, cloves and nutmeg until blended.

3.) Add pumpkin, eggs and cream, blend until smooth. Transfer to a 9" round pie dish. Bake just until set, about 20 minutes. Cool.

4.) Place mixture in a pastry bag fitted with a large star tip. Refrigerate.