1 (8 oz.) pkg. cream cheese, softened
2 cups pumpkin
1 cup sugar
1/4 tsp. salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/2 stick melted butter
1 tsp. vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ginger, optional
1 piece pre-made pie dough
Whipped cream for topping
Preheat oven to 350 degrees F.
Place 1 piece of pie dough down in 9-inch pie pan and press down along the bottom and all sides. Tug, pinch and crimp your edges to get a pretty pattern. You can put your pie shell back in the freezer for 1 hour to harden back up. Line the pie shell with aluminum foil and fill with pie weights, dried beans, or something to weigh the shell down so it doesn’t puff up while baking.
Bake for 10 minutes, remove foil and whatever you used to weigh it down and bake for another 10 minutes.
For your filling, in large mixing bowl, beat cream cheese with a hand mixer. Add pumpkin and beat until combined. Add the sugar and salt, beat until combined. Add the eggs mixed with yolks, half-and-half and melted butter and beat until combined. Then add vanilla, cinnamon and ginger and beat until well blended.
Pour the filling into the warm crust and bake at 50 minutes or until center is set. Place the pie on cooling rack and cool to room temperature. Cut and top each piece with dollop of whipped cream.
Submitted by: kentuckyfarmgirl on May 4, 2010