My favorite Pumpkin Pie

It's hard to believe Thanksgiving is a week away.  Thanksgiving is the official start to the holidays and they always go by way to fast for me.  If I had my way the holidays would be six months long.  I just love this time of year! 

Every year I start to bake and cook about a week before Thanksgiving.  I long to be like those who can wake up that morning and throw everything together for a crowd of people and be completely at ease when everyone walks through the door.  That is NOT me... I wish.  I have to start early and make a dozen lists of things I need to get, things I need to do...I have list of my lists it seems like.  This is the only way I feel comfortable that I haven't forgotten anything.  So today I have made my first pie for Thanksgiving.  Yes, I make them and freeze them. (don't tell Martha Stewart) The morning of Thanksgiving I just take out all my pies and set them on the counter to thaw and by lunch...viola! I have a wonderful selection of pies!  So, for the first of many pies... we have Pumpkin!  This is my favorite Pumpkin Pie recipe and the first year I will be using fresh pumpkin puree. 

Printable Version
Pumpkin Pie
makes 1- 9" very full pie

1- 8oz. pkg. cream cheese, softened
2 cups pumpkin puree
1 cup sugar
1/4 tsp. salt
1 egg (I used EnerG Egg Replacer equivalent to 2 eggs)
2 egg yolks
1 cup half & half
1/2 stick unsalted butter, melted
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
pie crust

Roll out your pie crust and place it in the pie plate.  Trim the dough to about a 1/2" overhang and make whatever decorative edge you like.  Once you have finished with the pie crust place it in the freezer while you prepare the filling.
Preheat oven to 350 degrees.
In a large bowl, beat the cream cheese until soft and fluffy.  Add the pumpkin and beat well.  Add the sugar & salt, beat well.  Then add in the egg, yolks, half & half, and the melted butter.  Finally add the cinnamon, vanilla and ginger.  Mix well. 
Remove the pie crust from the freezer and pour the filling into the pie crust.  Bake for 50 minutes.

To freeze: Allow pie to cool completely and place it in a large freezer bag, then pop it in your freezer until Thanksgiving!  Enjoy!