8. Paula Deen's Pumpkin Pie

INGREDIENTS:

1 (8 oz) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup white sugar
1/4 tsp salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger, optional
1 pre-made pie dough
whipped cream, for topping

DIRECTIONS:

Preheat oven to 350 degrees F.  
Place 1 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 ruffled edge.  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 in the oven.  Bake for 10 minutes and 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 eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined.  Finally, add the vanilla, cinnamon, and ginger 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 whipped cream.  

When I did this recipe, I think I had a lot more pumpkin than creamy ingredients and it still came out fine..I just had to up the cook time because the pumpkin had a higher water content that took longer to cook out.  Great recipe, but not the healthiest of pies :)