1 1/3 c. sugar
6 tbsp. (3/4 stick) butter
1 c. canned pumpkin
1/4 c. plus 2 tbsp. half & half
2 eggs
1 tsp. vanilla
4 tsp. self-rising cornmeal mix
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 Press & Bake Cream Cheese Crust (recipe follows)

Preheat oven to 350 degrees. Cream sugar and butter with mixer. Add remaining ingredients, except crust; blend well. Pour mixture into prepared crust. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool on wire rack.

PRESS & BAKE CREAM CHEESE CRUST:

1 (3 oz.) pkg. cream cheese, room temperature
1/2 c. (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 a 9 inch pie pan. Flute edge as desired. Chill until needed for filling.