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 flavoring
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger root, optional
- 1 piece pre-made cake dough
- Whipped cream, for topping
Directions
Preheat the oven to 350 levels F.
Place 1 bit of pre-made cake dough lower right into a (9-inch) cake pan and press lower across the bottom and all sorts of sides. Pinch and crimp the perimeters together to create a pretty pattern. Place the cake covering into the freezer for one hour to set. Fit a bit of aluminum foil to pay for within the covering completely. Fill the covering to the edges with cake weights or peas (a couple of pounds) and put it within the oven. Bake for ten minutes, take away the foil and cake weights and bake for an additional ten minutes or before the crust is dried up and starting to color.
For that filling, inside a large mixing bowl, beat the cream cheese having a hands mixer. Add some pumpkin and beat until combined. Add some salt and sugar, and beat until combined. Add some eggs combined with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add some vanilla, cinnamon. and ginger root. if using, and beat until incorporated.
Pour the filling in to the warm prepared cake crust and bake for 50 minutes, or before the center is placed. Put the cake on the wire rack and awesome to 70 degrees. Reduce slices and top each bit having a generous quantity of whipped cream.
Recipe thanks to Paula Deen