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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.
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