1 (8 oz.) package cream cheese, softened
2 c. canned pumpkin, mashed
1 c. sugar
1/4 t. salt
1 egg PLUS 2 egg yolks, slightly beaten
1 c. half-and-half
1/4 c. melted butter
1 t. vanilla extract
1/2 t. cinnamon
3/4 t. pumpkin pie spice
1 unbaked pie crust
Whipped cream for topping
Preheat oven to 350*. 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 and pumpkin pie spice, and beat until incorporated. Pour the filling into the 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. Cut into slices and top each pieces with a generous amount of whipped cream.
Recipe from Paula Deen and modified by my culinary-genius-of-a-sister-in-law, Kelli
