INGREDIENTS
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1 (8 ounce) cream cheese, softened
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2 cups canned pumpkin, mashed
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1 cup sugar
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1/4 teaspoon salt
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1 egg yolk, slightly beaten
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2 eggs, slightly beaten
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1 cup half-and-half
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1/4 cup melted butter
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger (optional)
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1 (9 inch) refrigerated pie dough
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whipped cream, for topping