Jenny discovered this recipe in San Diego 2008.
She made it for Papa's birthday on Christmas Day 2015. Yummy.
1 pkg cream cheese, softened
2 cups canned pumpkin
1 cup sugar
1/4 tsp. salt
1 egg and 2 yolks, beaten
1 cup half and half cream
1/4 cup melted butter
1 tsp. vanilla extract
1/2 tsp cinnamon
pie shell
whipped cream for topping
Preheat oven to 350 degrees. Put pie shell in freezer for 1 hour.
Line with foil, place in oven, bake for 10 minutes.
Remove foil and bake 10 minutes or until the crust is dried and beginning to colour.
In bowl, beat cheese, add pumpkin and combine.
Add sugar, salt, eggs, half and half and butter. Beat until combined.
Add vanilla and cinnamon.
Pour in crust and bake for 50 minutes or until set.
Top with whipping cream.
