Filling:

10 ounces cream cheese, softened

1/2 cup sugar

1/2 cup packed light brown sugar

2 eggs

1 – 15 ounce can pumpkin

2 tablespoons half & half

1 tablespoon light rum

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon finely grated orange peel

1/2 teaspoon lemon juice

 

  Topping:

1/2 cup heavy cream

2 tablespoons sugar

2 teaspoons light rum

 

Crust:

1 cup flour

1/3 cup shortening

1/2 teaspoon salt

3-4 tablespoons ice water

 

  Prepare crust by blending flour and salt in a large bowl. Add

 shortening and cut in with a pastry knife until particles the

 size of coarse peas form. Add water and blend with a fork until

 a soft dough forms. Roll out and place in a 9-inch pie plate.

 

  Preheat oven to 375F. Combine cream cheese, sugar, and brown

 sugar n large bowl and beat on high speed until fluffy. Add eggs

 and beat on low speed just until combined. Gently stir in all

 the remaining filling ingredients. Slowly pour filling mixture

 into crust. Bake for 50 to 55 minutes or until knife inserted in

 middle comes out clean. Center will be slightly soft but will

 firm as it cools. Beat topping ingredients to make rum whipped

 cream and garnish pie.