You Asked For It!

It's post Thanksgiving and all the left overs are done with!  We had a record number of Emergency Food Network call-ins with various food dilemas which our experts handled with ease.
Your satisfaction surveys stated we ranked amongst the highest in your estimation. We aim the please.
One of the best feedbacks we received was in regards to a Pumpkin Pie recipe we encouraged you to try, here it is in case you did not get it.

The BEST Pumpkin Pie Your Ever Ate
Paula Deed w/ Peg Christensen

Ingredients:

• 1- 8 oz. package of cream cheese softened
• 2 c. canned pumpkin
• 1/2 c. light brown sugar (you can use all or either or  a combination of brown or white sugar)
• 1/2 c. regular sugar
• 1/4 tsp salt
• 1 egg plus two egg yolks, slightly beaten
• 1 c. half and half
• 1/4 c. butter melted and cooled
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp. ground ginger
• 1 pie shell (see method for blind baking technique below)

Directions:

Preheat oven to 350 degrees

Make pie dough or use pre-made dough, put into a 9 inch pie pan (TIP: put 2 tsp flour in the bottom of the pan prior to placing dough in pan to prevent sticking)
Pinch or crimp edge or cut out leaf shaped pie dough and place along edge. Use a sharp knife to create veins in the leaves. Overlap dough leaves one about half way over the other all the way around edge. Use an egg and water wash and sprinkle with coarse sugar. Put pie shell in the freezer for 1 hour.
Take out of the freezer and cut a piece of aluminum foil to the size of the bottom of the pie pan with a one inch lip to hold pennies or pie weights or beans to go half way up the sides. Put on the bottom rack of the oven bake for 10 minutes, remove pie weights and bake another 10 minutes. Make sure your filling is made and ready to put right into the shell and bake.
Filling:
Beat cream cheese, add pumpkin, beat until all combined. Add sugar, and salt, then add eggs mixed in one at a time, add half and half and melted butter. Then add vanilla, cinnamon, and ginger, beat until well incorporated. Pour into shell and continue to bake for 50 minutes.  Remove and place on a wire rack to cool to room temperature. Make  the day before and refrigerate until one hour prior to serving. Serve with a generous amount of whipped cream.  You won't believe how fabulous this is!