1 unbaked (10 inch) pie shell

FILLING:

1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 eggs, lightly beaten
1 (16 oz.) can pumpkin
1 2/3 c. half & half
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

TOPPING:

1/4 c. melted butter
3/4 c. brown sugar, packed
1 c. chopped walnuts

In large mixing bowl, combine cream cheese and sugar. Blend thoroughly. Beat in eggs. Add pumpkin, half & half, salt, cinnamon, ginger and cloves. Mix thoroughly. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. Continue to bake 45 minutes. Cool.

In small bowl, combine butter, brown sugar and walnuts. Just before serving pie, spread mixture over top. Run pie under broiler just until topping browns. Good served with whipped cream. Makes 1 (10-inch) pie.