Paulas Pumpkin Pie

Ingredients
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 (9-inch) 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 back into the freezer for 1 hour 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 2 pounds)
and place it in the oven.
Bake for 10 minutes, remove the foil and pie weights and bake
for another 10 minutes or until the crust is dried out and
beginning to color.

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