1 1/3 c. sugar
3/4 c. butter, softened
1 c. canned pumpkin
1/4 c. plus 2 tbsp. half and half
2 eggs
Cream cheese crust
4 tsp. self-rising cornmeal mix
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. each ginger, nutmeg, and cloves
1 tsp. vanilla
Whipped cream, optional

Preheat oven to 350 degrees. Cream sugar and butter with mixer. Add remaining ingredients except crust and whipped cream; blend well. Pour mixture into prepared crust.

Bake 40-45 minutes or until knife inserted in center comes out clean. Cool on wire rack.

PRESS 'N BAKE CREAM CHEESE CRUST:

1 (3 oz.) pkg. cream cheese, room temperature
1 stick butter, softened
1 c. sifted all-purpose flour

Combine cream cheese and butter; blend well. Stir in flour. Refrigerate 30 minutes. Press dough into bottom and up sides of 9- inch pie pan. Flute edge as desired. Chill until needed for filling.