Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Prepare, bake, and cool the pie crust.
Heat oven to 350 degrees (F). With an electric mixer or food processor, beat cream cheese until smooth. Add sugars and blend until smooth. Then add whole eggs and yolk, vanilla, lemon zest, cinnamon, nutmeg, ginger, salt, pumpkin and half-and-half. Blend until smooth and evenly mixed. Pour the filling into the pie shell.
Place pie pan on center oven rack and bake 25 minutes. Rotate pan 180 degrees and continue baking 20 minutes, or until the top has puffed slightly. The center may still be a little wobbly, but it should not be soupy. Transfer pie to cooling rack and let cool to room temperature. Cover loosely tented with aluminum foil and refrigerate at least 4 hours or overnight before serving.
Makes 10 servings.
From "Pies" by Ken Haedrich
