Creamy Pumpkin Pie from the October Almanac Monthly

CRUST:
1 unbaked all-purpose piecrust

FILLING:
6 ounces cream cheese, softened
¾ cup plus 2 tablespoons sugar, divided
2 large eggs plus 1 egg yolk, at room temperature
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
1 cup mashed or canned pumpkin
½ cup light cream

For crust: Roll the pie dough into a 13-inch round and line a 9½-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim. Chill, then partially prebake the shell in a 400°F oven for 15 minutes. Set it aside to cool.

For filling: Preheat the oven to 350°F.
Put the cream cheese and ¾ cup of sugar into a food processor and process until smooth. Add the eggs, yolk, and vanilla. Process again, scraping down the sides of the bowl.

In a small bowl, mix the flour, cinnamon, ginger, cloves, and nutmeg with the remaining 2 tablespoons of sugar. Add this to the cream cheese mixture along with the pumpkin and light cream.

Purée, scraping down the sides of the bowl.

Carefully pour the filling into the crust.

Place the pie on the center oven rack and bake for about 50 minutes. When done, the filling will be “set”—puffed around the edges, less so in the center. The edges will have a dull finish; the center will be shiny.

Transfer to a rack to cool completely.

Refrigerate for 4 hours, uncovered, before serving. To refrigerate longer, cover loosely with tented foil. Makes 8 to 10 servings.