This is an absolutely lovely pumpkin pie recipe. Yes I did use the word lovely... Its a rich pumpkin pie so so so good .. Give it a try you wont be disappointed.
Recipe makes enough for two pies
Ingredients:
2 cups canned pumpkin
¾ cup packed light brown sugar
3 Tbsp fancy molasses
1 tsp cinnamon
¼ tsp ground nutmeg
½ tsp fine salt
1/8 tsp ground cloves
3 large eggs
1 1/3 cups whipping cream
3 tbsp brandy or Orange liqueur
Directions:
Preheat oven to 400 degrees. Whisk pumpkin with brown sugar, molasses spices and salt. Whisk in eggs, then whipping cream and brandy or orange liqueur. Pour into chilled pie shell. Bake for 10 mins, then lower temperature to 350 degrees and bake for 20-30 mins, until filling puffs just a little around edges but still has a bit of jiggle in center when moved. Allow to cool to room temperature, and then chill completely. To serve pumpkin pie warm, it is recommended to bake and chill completely, then re-warm in a 300 degree oven for 15 mins before slicing.
An Awesome Desert that I found in the Canadian Living Christmas Book in 1993.. That dates me a bit doesn’t it? Anyhoo its a great recipe, something a little different for the holidays 
Filling
1 – 1/2 lb cream cheese
3/4 granulated sugar
3 eggs
1 tsp Vanilla
1 cup sour cream
2 tsp all-purpose flour
15 Oreos broken
1 – 1/2 lb cream cheese
3/4 granulated sugar
3 eggs
1 tsp Vanilla
1 cup sour cream
2 tsp all-purpose flour
15 Oreos broken
Crust
15 Oreos
3 tbsp butter
3 tbsp butter
Garnish
Oreos
Oreos
Crust: In a food processor or blender, crush cookies to fine crumbs; stir in butter until crumbs are moistened. With back of spoon, press into bottom and 1/4 inch up side of lightly greased 8 1/2 inch springform pan. Refrigerate.
Filling:
In bowl, beat cheese;beat in sugar until fluffy. Beat in eggs one at a time, beating well after each addition;beat in vanilla. Beat in sour cream and flour
Pour one-third over prepared crust; sprinkle with half of the broken cookies. Repeat once. Top with remaining batter, smoothing top.
Set pan in larger pan;pour in hot water to come 1 inch up sides. Bake in 325 oven for 60 mins or until edge is set but center still jiggles slightly. Turn oven off.
Quickly run knife around edge of cake;let cool completely on rack. Cover and refrigerate overnight or for up to 3 days/
In bowl, beat cheese;beat in sugar until fluffy. Beat in eggs one at a time, beating well after each addition;beat in vanilla. Beat in sour cream and flour
Pour one-third over prepared crust; sprinkle with half of the broken cookies. Repeat once. Top with remaining batter, smoothing top.
Set pan in larger pan;pour in hot water to come 1 inch up sides. Bake in 325 oven for 60 mins or until edge is set but center still jiggles slightly. Turn oven off.
Quickly run knife around edge of cake;let cool completely on rack. Cover and refrigerate overnight or for up to 3 days/
Garnish: Just before serving, cut cookies in half and arrange on top. Makes 10 -12 servings