Cream Cheese, softened & warm 8 ounces
Pumpkin, canned (not pie base) 2 cups
Sugar 1 cup
Salt ¼ tsp
Egg 1 each
Egg yolks 2 each
Half & Half 1 cup
Butter, melted 4 ounces
Vanilla 1 tsp
Cinnamon 1 tsp
Ginger ½ tsp
- Par bake a pie shell, 20 minutes at 325°F. Pie dough link
- Cream together cream cheese and sugar in a mixer with a paddle
- Add pumpkin until smooth, scrape bowl.
- Mix in egg and egg yolks, slowly, scrape sides with each small addition.
- Stir in half & half, butter, and vanilla, scrape and smooth out.
- Add cinnamon and ginger to blend.
- Place pie tin on sheet pan and place on oven rack. Pour filling into crust.
- Bake 45 minutes at 325°F until set. You will see small cracks in the center. The sides will start to pull away from crust. The filling will jiggle like stiff pudding.
- Allow to cool completely before cutting.
- Serve room temp with whip cream (we like cool whip).