3 1/2 cups all-purpose flour
1 teaspoon butter
1 1/4 teaspoons ground cinnamon
1/8 teaspoon salt
1 (6 ounce) canor pumpkin pie filling
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sliced
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Pass pumpkin filling through a pastry-iron, pressing firmly into the center; spoon cream cheese evenly over pumpkin.
Slice pumpkin into 1-inch pieces; discard cubes. Place on top of pie plate.
Combine cream cheese and remaining pumpkin slices with hands. Brush over pumpkin cubes. Cut into cubes.
In large bowl, beat cream cheese and pumpkin until smooth. Spread cream cheese mixture over pie.
Bake in preheated oven for 20 to 30 minutes, or until pie is tender. Serve over berries.