Delicious Pumpkin Pie - 12 or 18Qt. Roaster
8 oz pkg cream cheese, softened
2 cups pumpkin, canned & mashed
1 cup sugar
1/4 tsp salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup butter, melted
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger [optional]
1 piece pre-made pie dough
1/2 pt whipped cream for topping
Preheat Nesco® Roaster Oven at 350ºF.
Place pie dough in 9" pie pan and press down along bottom and all sides. Pinch and crimp edges together to make a patterned edge. Put pie shell/pan in freezer for 1 hour to firm up. Remove from freezer and cover shell with foil.
Place in cookwell and bake 10 minutes. Then remove foil and bake another 10 minutes or until crust begins to brown.
In a large mixing bowl, beat cream cheese until smooth. Add pumpkin and beat until blended. Stir in sugar and salt and mix until combined with pumpkin mixture. Add egg mixture, half-and-half and butter. Then, add vanilla, cinnamon and ginger [if using] and mix well.
Pour filling into warm pie crust. Place pie on rack in cookwell inside roaster. Put cover on roaster and bake 50 minutes or until center is set. Remove and cool on rack. Cut into slices and top with a generous amount of whipped cream.