It's not a lack of love,

but the lack of friendship that makes unhappy marriages.

    RECYCLE PLEASE!                   

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

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9in.) 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 into the freezer for 1 hr 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 2lbs) and place it in the oven. Bake for 10 mins remove foil and pie weights and back for another 10 mins. or until the crust is dried out and beginning to color.

For the filling, in a large bowl beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt until combined. Add the eggs with the yolks, half & 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 mins. or until the center is set. Place the pie on a wire rack and cool to room temp. Cut into slices and top each piece with a generous amount of whipped cream!! Yummy!!