Here's my invented version since I didn't have evaporated milk on hand.
Pumpkin Cream Cheese Pie
1 package (8 ounces) cream cheese, softened
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup pumpkin purée, or canned pumpkin
1 cup 1% milk
1 teaspoon vanilla extract
1 unbaked pastry pie shell
In a mixing bowl, combine cream cheese, brown sugar, cinnamon, nutmeg, ginger, and salt; beat well. Beat in eggs, one at a time, beating well after each. Stir in the pumpkin, milk, and vanilla. Pour into the unbaked pastry shell.
Bake at 375° for 45 minutes, or until a knife inserted in center comes out clean. Chill before serving. Serve with whipped cream and a grating of fresh nutmeg, if desired.
*To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb