Creamy Dreamy Pumpkin Pie

I posted this last year, but it was after Thanksgiving, so I thought I would repost it.  Trust me, if you like pumpkin pie, this recipe is our favourite.  My kids couldn't believe how good it was and they are pumpkin pie connoisseurs!

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Every year for Thanksgiving, I make a Pumpkin Pie.  This is by far the creamiest, smoothest that I've ever made.  Everyone went back for seconds!  If you're watching your waistline, this probably isn't the pie for you.  Everything in moderation, I say.......

This recipe is from Canadian Living:  http://www.canadianliving.com/food/creamy_pumpkin_pie.php

  

Pie Shell:
1 unbaked pie shell (I cheat and use frozen pie dough)

Filling:
1 can (14 oz/398 ml) pureed pumpkin (not pumpkin pie filling)
1cup brown sugar , packed
1 pkg (4 oz/125 g) cream cheese , softened
1/2 cup whipping cream
2 eggs
1 Tbsp flour
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt

Topping:
1/2 cup whipping cream , whipped

Preheat oven to 425º F (190º C).

In food processor, puree pumpkin, sugar, cream cheese, cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into prepared pie shell.  Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Let cool.

Serve with whipped cream.  Store leftovers covered in refrigerator.

Notes:  The original recipe calls for baking the pie shell ahead of time and baking at 350 for 1 hour.  I've modified the recipe by baking the filling and pie shell at the same time.