Pumpkin Pie

Pumpkin Pie
makes 1- 9" very full pie
1- 8oz. pkg. cream cheese, softened
2 cups pumpkin puree
1 cup sugar
1/4 tsp. salt
1 egg (I used EnerG Egg Replacer equivalent to 2 eggs)
2 egg yolks
1 cup half & half
1/2 stick unsalted butter, melted
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger

Roll out your pie crust and place it in the pie plate.  Trim the dough to about a 1/2" overhang and make whatever decorative edge you like.  Once you have finished with the pie crust place it in the freezer while you prepare the filling.

Preheat oven to 350 degrees.

In a large bowl, beat the cream cheese until soft and fluffy.  Add the pumpkin and beat well.  Add the sugar & salt, beat well.  Then add in the egg, yolks, half & half, and the melted butter.  Finally add the cinnamon, vanilla and ginger.  Mix well. 

Remove the pie crust from the freezer and pour the filling into the pie crust.  Bake for 50 minutes.

To freeze: Allow pie to cool completely and place it in a large freezer bag, then pop it in your freezer until Thanksgiving!  Enjoy!