Creamy Pumpkin Pie - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
2 cups canned pumpkin
1 cup sugar
1/4 teaspoon salt
2 eggs
1 cup half-and-half or 1 cup heavy cream
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pieces pre-made pie dough (or your favorite homemade)
whipped cream, for serving (optional)

Preparation

Preheat oven to 350 degrees.
In a large mixing bowl, beat the cream cheese with a hand mixer.
Add the canned pumpkin and beat until combined.
Add the sugar and salt, and beat until combined.
Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
Roll out your pie dough, and place in a 9 inch round pie dish.
Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
Crimp edges.
Pour the filling into the pie shell.
(I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
Bake for 50 minutes, or until a knife stuck through the center comes out clean.
Cool to room temperature.
Serve plain or with whipped cream!