8 oz cream cheese, softened
2 C mashed pumpkin, fresh or canned
1 C sugar
¼ tsp salt
1 egg & 2 egg yolks, slightly beaten
1 C half-&-half
¼ C butter, melted
1 tsp vanilla
½ tsp ground cinnamon
¼ tsp ground ginger
pie crust (1)
whipped cream & extra cinnamon or pumpkin pie spice (optional) for topping.
Preheat oven to 350° F.
Line a 9” pie pan with unbaked crust. Trim to fit pie plate; if desired, pinch and crimp edges to make a decorative pattern. Dock the dough randomly; bake about 15 minutes, until dough just begins to brown. Remove from heat; let stand while preparing filling.
In a large mixing bowl, beat cream cheese until smooth. Add pumpkin and beat until combined. Add sugar and salt, stirring to mix thoroughly. Add egg and yolks, half-&-half, and melted butter; beat until combined and creamy. Add vanilla and spices, beat until incorporated.
Pour filling into the prepared pie crust; bake 50 minutes, or until center is set (no longer jiggly). Cool on wire rack to room temperature.
Serve topped with whipped cream and a sprinkle of cinnamon or pumpkin pie spice.