Pumpkin Pie

I searched online for pumpkin pie recipes and decided on this one from Paula Deen.  This makes a TON of filling.  Unless you have a really deep pie plate, you will have extra to throw away or you can make two thinner pies.  The first time I made this I made one and threw some away, the second time, I made two pies. 

Pumpkin Pie

8 oz cream cheese - softened
2 cup pumpkin
1 cup sugar
1/4 tsp salt
1 egg
2 egg yolks
1 cup half and half
1/2 stick butter - melted
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground ginger
1-2 pie crust
whipped cream

Place pie crust in a 9" 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 at 350° 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 color.  Beat the cream cheese until smooth. Add pumpkin and beat until combined. Add the sugar and salt, and beat until combined. In a separate bowl, whisk together egg, egg yolks, half and half, and melted butter.  Pour into pumpkin mixture and beat until combined. Add the vanilla, cinnamon, and pumpkin pie spice and beat until incorporated.  Pour the filling into the warm prepared pie crust and bake at 350° for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.  Store in the refrigerator, serve with whipped cream.