CREAMY PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F. Remove crust from fridge to come to room temperature. Then unroll and shape into 9 inch deep pie plate, then set aside till needed.
• Using a medium sauce pan heat canned pumpkin until filling is piping hot, over medium high heat, being sure to stir to prevent sticking.
• Once hot, remove from stove top and add the softened cream cheese, and stir until it blends into the pumpkin and becomes creamy.
• Add to a medium size bowl to cool down while you prepare the dry ingredients.
• In a separate medium size bowl add the brown sugar, pumpkin spice, flour, salt, and granulated sugar or splenda. Stir till mixture blends together, then add to pumpkin mixture and stir to mix.
• In a 2 cup measure or small bowl, add the eggs, heavy whipping cream or evaporated milk, vanilla bean paste or extract, and pumpkin syrup beat with a fork till blended & pour into pumpkin mixture stirring till completely blended. Then add the melted butter & stir again.
• Pour mixture into prepared pie plate. Place in preheated 350 degree F. oven and bake for about 50 to 55 minutes. Remove from oven pie will be puffed on top but will deflate as it cools. Once cooled Top with cool whip or sweetened whipping cream if desired when served.
• This is the Pumpkin Syrup that I used to add extra Pumpkin flavor in the pie, I ordered it from Amazon.