Hope you had a Happy Thanksgiving!!
1 8-ounce package cream cheese, softened
2 cups canned pumpkin puree
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, beaten
1 cup half-and-half
1/2 stick melted butter
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pie shell, baked off, home-made or store-bought
Whipped cream, for topping
Preheat your oven to 350*.
In a large mixing bowl, beat the cream cheese with a hand mixer.
Beat in the pumpkin.
Add the sugar and salt, and beat until combined.
Mix in the egg and yolks, half-and-half, and melted butter.
Stir in the vanilla, cinnamon, and ginger.
Pour the filling into the pre-baked pie crust and bake for 50 minutes, or until the center is set.
Cool to room temperature and serve with cinnamon whipped cream. Enjoy!