Pumpkin Orange Cream Cheese Pie

Yield: 8 servings

3 packages (3 ounces each) cream cheese, room temperature
¼ cup brown sugar, packed measure
2 eggs plus 1 egg yolk
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
2 teaspoons grated orange rind
¼ teaspoon vanilla extract
½ cup evaporated milk
1 can (1 pound) pumpkin
2 tablespoons apple jelly
1 tablespoon water
1 can (11 ounces) mandarin oranges, well drained

Preheat the oven to 425 degrees. In a large bowl, using an electric mixer, beat the cream cheese and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the cinnamon, ginger, nutmeg, orange rind, vanilla extract, evaporated milk and pumpkin. Pour the mixture into the pie shell.

Place the pie in a 425 degree oven and immediately lower the temperature to 350 degrees. Bake for 35 minutes or until the center is almost set. It shouldn't appear totally set - jiggle it gently to test. Cool completely on a wire rack.

To garnish, heat the apple jelly and water in a small saucepan, stirring until the jelly melts and is syrupy. Arrange the mandarin orange sections on the pie and glaze them with the warm jelly mixture.