Pumpkin Pie - Seth & Khyle

Ingredients:
1 (8oz) cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 tsp salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half and half
1/4 cup melted butter
1 tsp vanilla
1/2 tsp ground cinnnamon
1/4 tsp ground ginger, optional
whipped cream, for topping

Directions:
Preheat oven to 350°.

Place pre-made pie dough down into a 9 inch pie pan. Press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell bak into the freezer for 1 hour to firm up. Fit a piece of alumiunum foil to ocover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans 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 color.

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, cinnamon and ginger and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes or until the center is set.