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Instructions |
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1.
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CRUST: Combine ingredients and press into a lightly buttered 10-inch spring form pan.
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2.
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FILLING: 5 - 8 oz. packages cream cheese, 1 1/4 cup firmly packed brown sugar, 6 eggs, 2 cups solid pack pumpkin, 1/3 cup evaporated milk, 1/4 cup flour, 1 teaspoon ginger, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 Pinch of nutmeg, 1 Pinch of allspice
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3.
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Beat cream cheese and sugar until smooth. Blend in eggs one at a time. Beat in remaining ingredients. Pour into crust and bake at 300 degrees for 1 hour. Cool and then refrigerate.
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4.
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TOPPING: 1 cup heavy cream, 2 Tablespoons confectioners' sugar, 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon
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5.
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Beat together until soft peaks form and spread on cooled cake.
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