1 1/3 c. sugar
6 tbsp. butter, softened
1 c. canned pumpkin
1/4 c. plus 2 tbsp. half & half
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
4 tsp. Martha White self-rising cornmeal mix
1/4 tsp. ground cloves
1 cream cheese crust

Preheat oven to 350 degrees. Cream sugar and butter together in mixing bowl with electric mixer until light and fluffy. Add remaining ingredients except crust; beat until well blended. Pour filling into cream cheese crust. Bake for 45-50 minutes or until knife inserted 1 inch from center comes out clean.

CREAM CHEESE CRUST:

1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 c. sifted all-purpose flour

Combine cream cheese and butter in mixing bowl; beat well. Stir in flour until blended. Cover dough and refrigerate for 30 minutes. Press dough into bottom and up sides of a 9-inch pie pan. Form decorative edge as desired. Cover crust and chill until needed if not used immediately. Makes one 9-inch pie crust.