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Ingredients
2 cups Pacific Foods Organic Pumpkin Puree (1 container)
1 8-ounce package cream cheese, softened
1 cup sugar
1/4 teaspoon salt
1 egg and two more 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
1 unbaked pastry shell
Directions
Preheat the oven to 350 degrees F.
In a large mixing bowl, beat cream cheese with a hand mixer. Add the pumpkin puree and beat until combined. Add all other ingredients, beat until mixed.
Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.