Pumpkin Pie with Spiced Whipped Cream

Pie:
1/2 t Salt
1 t cinnamon
1/2 t ground ginger
1/8 t ground cloves
2 eggs
1/2 c light corn syrup
15 oz. canned pumpkin
12 oz. evaporated milk
One 9" deep-dish pie crust

Mix sugar, salt & spices in a mixing bowl. Add eggs & beat slightly. Add remaining ingredients; blend well. Place pie crust into a pie pan, pour pumpkin filling into crust.
Bake in a 425F preheated oven for 15 minutes; reduce oven temperature to 350F and continue baking 40-50 minutes, or until knife inserted into pie center comes out clean.
Cool a minimum of two hours before serving.

Whipped Cream:
1 c whipping cream
2 T brown sugar
1/2 t vanilla extract
1/4 t cinnamon
dash of nutmeg

Pour cream into a medium bowl.
Beat 3-4 minutes until it begins to form soft peaks. Gradually add sugar, being careful not to overbeat.
Fold in vanilla & spices.

Note: For best results use a chilled bowl & beaters.

Chocolate Chip Cheesepie

It sounds weird, but it is really good!
3 - 8 oz. packages cream cheese, softened
3/4 c sugar
3 eggs
1 t vanilla
2 c mini chocolate chips, divided
1 extra-serving-size graham cracker crust (9 oz.)
2 T whipping cream

Heat oven to 450F.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups of the chocolate chips; pour into crust.
Bake 10 minutes at 450F. Without opening the door, reduce temperature to 250F; continue baking 30 minutes or just until set. Remove from the oven to wire rack. Cool completely. Cover, refrigerate until thoroughly chilled.
Place remaining 1/3 cup chocolate chips in small microwave-safe bowl. Microwave on high 20-30 second just until ships are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesepie. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheesepie.