Day four of my 12 day of pumpkin challenge yielded an all-time favorite pumpkin recipe, pumpkin pie! This one is from Paula Dean. Although, it might not be the healthiest recipe, it sure is amazing to bring out for days when you just feel like spoiling yourself rotten.
1 (8-ounce) package cream cheese, softened
2 cups Farmer’s Market Pumpkin
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 frozen pie crust
Whipped cream, for topping
Preheat the oven to 350 degrees F.
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, if using, and beat until incorporated.
Pour the filling into the 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.