Pumpkin pie

Ingredients:

• 1 pack (225 g) softened Philadelphia cream cheese
• 2 cups canned pumpkin puree
• 1 cup of sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, lightly beaten
• 1 cup low-fat cream (10-12%)
• 1/4 cup (55 g) melted butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger (optional)
• 1 piece of prepared shortcrust pastry
• Whipped cream, for decoration

Preparation:

1. Place 1 piece of shortcrust pastry into a 9-inch pie pan and press into the bottom and sides. Pinch the pastry to create a beautiful edge. Freeze the pan to firm up.
2. Preheat oven to 180°C.
   
   After the time has passed, place a piece of aluminum foil over the base to cover it completely. Fill the pan to the brim with the special balls or dried beans (approximately 900 g) and place in the oven. Bake for 10 minutes, remove the foil, remove the weights, and return to the oven for another 10 minutes, until the base is dry and begins to brown.
3. For the filling, beat the cream cheese in a large bowl with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt and beat again. Add the eggs with their yolks, cream, and melted butter and beat until combined. Lastly, add the vanilla extract, cinnamon, and ginger (if using) and beat until well combined.
   
   Pour the filling into the warm prepared crust and bake for 50 minutes, until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices, topping each slice with a generous dollop of whipped cream or vanilla ice cream.