Creamy Pumpkin Pie

Creamy Pumpkin Pie
From Williams Sonoma "Thanksgiving"
*Filling is enough for 2 pies, I made one and put the rest in the freezer.

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Ingredients

Perfect Pie Crust

1 3/4 cups pumpkin purée
3/4 cup packed brown sugar
2/3 cup cream cheese (at room temperature)
3 eggs
1 1/2 cups half and half cream
1 tsp vanilla
1/2 tsp ground ginger
1/2 tsp allspice
1/4 tsp ground cinnamon
1/8 tsp ground cloves
Pinch salt

Directions

1. Prepare pie crust, blind bake at 425 F for about 10 minutes. When the blind baking is done, let the crust cool while you make the pie filling. Leave the oven going at 425 F, but position your rack to the lower third of the oven.

2. For the pumpkin purée, use one small pie pumpkin. Cut the stem off and chop it right down the middle. Scoop out the innards, salt with Kosher salt and bake flesh-side down in a 400 F oven for about 40 minutes. It's ready when you can put a knife easily through it. Let cool, then tear off the skin. Purée.

3. In a large bowl, whisk the purée, sugar and cream cheese until smooth. Whisk in the eggs one at a time. Add the cream, vanilla, spices and a pinch of salt and whisk well.

4. Pour filling into pie crust and bake 15 minutes at 425 F. Reduce the oven to 350 F and bake an additional 40 minutes. If the crust is starting to brown too much, tent some foil on top.

5. Serve warm.