*Did this recipe 3X and it made 2-9 inch and 1-12 inch pies
1 unbaked pie crust
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
Preheat the oven to 350 degrees F.
~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, cream, and melted butter, and beat until combined.
~Add the vanilla, cinnamon, and ginger (optional), and beat until mixed well.
~Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set.
~Place the pie on a wire rack and cool to room temperature.
~Before serving top with whipped cream