1 (18 ounce) package cream cheese, softened
2 1/2 cups white sugar
1/2 cup light molasses
1 egg
1/4 cup butter, softened
1 1/2 cups all-purpose flour
3/4 cup chopped pecans
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Melt the cream cheese in a medium bowl. Stir in sugar, molasses, egg, butter, flour, pecans and baking soda. Mix until just blended. Shape mixture into a 1-inch shell. Chill dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
Grease and flour an 8x8 inch pan. Melt the light molasses in a small saucepan; stir into the creamed corn mixture.
Remove the skillet from heat and pour molasses mixture over the entire surface of the pie. Mix evenly.
Bake in preheated oven until crust is golden. Cool before removing from pan. Top with pecans and cinnamon. Serve cold or warm.
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