Pumpkin Pie Recipe

It’s that time of year for apple and pumpkin pies, big sweaters, bonfires, football games and cool evenings. As eager as I am to get the fall party started, I just wish these Michigan temps could stay a little warmer just a little bit longer.  Since that’s probably not going to happen any time soon, how about we warm up the oven and bake a yummy pumpkin pie? I’m definitely ready for fall flavors and house warming recipes aren’t you?

Ingredients:

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup of half-and-half
• 1 egg,  2 egg yolks, slightly beaten
• 1/2 stick melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/3 teaspoon ground ginger, optional
• 1 pre-made pie dough
• whipped cream and 1 teaspoon of cinnamon for topping

Directions

Start by preheating the oven to 350 degrees Fahrenheit. Place 1 pre-made pie dough into a 9-inch pie pan and gently press down along the bottom and all sides to flatten and take the shape of the pan. Carefully pinch and crimp the edges together to make a pattern. Freeze pie shell for 1 hour until firm. Place a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights and place it in the oven for ten minutes. Remove foil and weights and bake shell for anothr ten minutes until the crust is dry and a warmer color.

Filling: Beat cream cheese with a hand mixer. Carefully add the pumpkin and beat until both are mixed nicely. Add the sugar and salt, and beat. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until all combined together smoothly. Lastly, add vanilla, cinnamon, and ginger and beat until all mixed together.