Pumpkin Pie

Ingredients
1 (8-ounce) package
cream cheese, softened
2 cups canned pumpkin,
mashed
1 cup sugar
¼ teaspoon salt
1 egg plus 2 egg yolks,
slightly beaten (together)
1 cup half-and-half
¼ cup (1/2 stick) melted butter
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger,
optional
1 pre-made pie shell
Whipped cream, for topping

Preparati on Preheat oven to 350 degrees F.

Pie Crust

Place pie shell into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust has dried out and is beginning to color.

Filling

In a large mixing bowl, beat cream cheese with a hand mixer. Add the pumpkin and beat until combined. Repeat, adding the sugar and salt. Next, add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon and ginger, if using, and beat until all ingredients are incorporated.

Pour the filling into the warm, prepared piecrust and bake for 50 minutes or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Makes 8 Servi ngs