Pumpkin Pie

Ok, I have started and deleted the title four times.  I was debating whether the name Paula Deen would offend people or lure them in.  Whatever, I don't care, either you trust my judgement at this point or you don't.  This is the best pumpkin pie I've ever eaten.

So, let's get this party started, 'cuz you can't have turkey without pumpkin pie!

Ingredients:
1 8oz pkg cream cheese, softened
2 c. canned pumpkin, mashed
1 c. sugar
1/4 tsp salt
1 egg, plus 2 egg yolks, slightly beaten
1 c. half and half
1/4 c. melted butter (1/2 stick)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 ground ginger
1 pre-made pie shell (I like Pillsbury)
Cool whip


Ok, before you all start to think "what kind of cook is this that buys their pie shells?"  Let me just tell you, I can make pie crust, but it is just really not worth all that work to me.  I'd rather just buy some from the store and spend my time making other nommy things.  So I either buy the deep dish ones from the freezer section and put them in my own pie plates for aesthetics, or buy the kind that you unroll and put in your own pie plate. Either way. I guess it depends on what you can find.

Now, on to the pie.

Preheat the oven to 350 degrees.  Put the pie shell in your pan (or just leave it in the aluminum one), if you have the unroll kind, you can make it pretty around the edges with a pattern, if you like.  The pie shell needs to be mostly frozen to start with, so, either don't thaw it, or put it in the freezer for an hour to get it firmed up.  Line the shell with a piece of aluminum foil and put some dried beans in on top of it so that it will hold the shell down and place it in the oven for about 10 minutes,  remove the foil and beans and bake another 10 minutes or until the crust is dried out and beginning to get some color on it.

For the filling (the best part), beat the cream cheese in a large  mixing bowl with a hand mixer.  Add the pumpkin and beat until combined. Add in the sugar and salt, and beat until combined.  Add the eggs mixed with the yolks, half and half, and the 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.  Place on a wire rack to cool to room temperature. Then cut into slices and top with a huge dollop of cool whip!

Now, I found it hard to get all of the filling into the crust, and learned that this recipe rises some while cooking.  So you don't want to fill it all the way up to the brim.  Leave a little room. Also, check it at 50 minutes, but you will probably need to cook it a bit longer to get it to set.

Happy Thanksgiving!!