----FILLING----
1 pk Cream cheese (10 oz) soften
1/2 c  Sugar
1/2 c  Brn. sugar, packed
2    Eggs
1    16 oz. cn. Pumpkin
1/2 ts Lemon juice
2 tb Milk or light cream
1 tb Rum
1 ts Grnd. cinnamon
1 ts Vanilla
1/2 ts Ginger
1/2 ts Allspice
1/2 ts Ginger crust
1/2 c  Whipping cream
2 tb Sugar
2 ts Rum, or more to taste
Orange peel curls (opt.)

–GINGER CRUST–
1 1/2 c Graham cracker crumbs
6 tb Butter, melted
1/3 c Sugar
1/2 ts Ginger

FILLING: Combine cream cheese, sugar and brown sugar in lge. mixing
bowl; beat with elec. mixer on high speed untill light & fluffy. Add eggs
all at once; beat on low till just combined. DO NOT OVERBEAT.

Gently stir in pumpkin, milk, cream, rum, cinnamon, vanilla, ginger,
allspice, orange peel and lemon juice.

Place pie plate with ginger crust on a baking sheet on the oven rack.
Slowly pour pumpkin mixture into ginger crust. Cover the edge of pie with
foil. Bake in 375 F. over for 25 min. Remove flil. Bake for 25 to 30 min.
more or until knife inserted near center comes out clean. Cool pie
completely on wire rack. Cover and chill to store.

Before serving, in chilled med. mixing bowl, combine whipping cream, 2
tbs. sugar and 2 to 3 ts. rum (as desired). Beat with elec. mixer on low
speed till soft peaks form. Do not overbeat. Cut pie into wedges. Top each
serving with dollop of whipped cream; garnish with orange peel curl, if
desired.

GINGER CRUST: Combine graham cracker crumbs, melted butter, sugar,
cinnamon and ground ginger in pie plate. Toss with fork untill well mixed.
Press onto bottom and sides of 10″ pie plate with 1/4 c size measuring cup
(hint from Heloise–much easier than using tablespoon or hands. Bake in 375
F. oven for 4 to 5 min., or just until edge starts to brown. Cool before
filling.