Back to Main Menu1 8oz package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350f. Place one piece of pre-made pie dough down 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 one hour to firm up. Fit a piece of aluminium foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about two 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 is dried out and beginning to colour.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, and ginger (if you so desire) and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the centre 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 sprinkle with cinnamon.