Pumpkin Pie #2

I have never been a fan of pumpkin, but some traditions must be maintained. Every year I eat at least one piece of pumpkin pie, but I'm a little picky about my one annual piece. I found this recipe a few years ago, and it is a little easier than the praline pumpkin pie, and not too pumpkin-y for my taste.

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can 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 piece pre-made pie dough or My Favorite Pie Crust

Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place pie dough into a 9-inch pie pan and press down along the bottom and all sides. If desired, make a pattern along the edge of the crust. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

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 and cinnamon, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 45-50 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 piece with a generous amount of whipped cream.