Creamy Pumpkin Pie and Pie Crust Recipe

1 can Libby's Pumpkin Pie Mix

5 ounce can condensed milk

2 eggs

2 ounces softened cream cheese (softened)

Blend all ingredients thoroughly until completely blended then pour into prepared (uncooked) pie crust. Bake in preheated 425 degree for 15 minutes then lower heat to 350 degrees for 40-50 minutes until knife inserted in middle comes out clean. Cool for about 2 hours before serving then refrigerate leftovers.

P.S. I like to use home made crust but feel free to use store bought.

Basic Sweet Pie Crust :

1 1/2 cups plus 2 tablespoons flour

1 tablespoon sugar

1/2 teaspoon salt

2 tablespoons shortening

6 tablespoons cold cut butter

4 tablespoons cold water (as needed)

Sift flour, sugar and salt into bowl then add shortening and butter. Rub between finger or use pastry blender until it forms course crumbs. Work cold water into mix until you can form ball. Flatten and refrigerate for at least 30 minutes or up to 2 days. Roll out and press into pie shell.