Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. 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 up 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, cinnamon, and ginger, if using, 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 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.
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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 491 (68%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 31.1g||156 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 221mg||68 %|
|Sodium 513.9mg||18 %|
|Potassium 501.5mg||13 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 46.6g|
|Protein 11.3g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 718
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