Deep Dish Pumpkin Pie

• 1 8 oz package cream cheese
• 1 15 oz can pumpkin puree
• 1/2 cup butter, metled
• 3 cups powdered sugar
• 3 eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, freshly ground
• 1/4 teaspoon ground clove
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

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1. Preheat the oven to 400 degrees and place an empty baking sheet in the oven.
2. In a large mixing bowl, whip the cream cheese until creamy and fluffy.
3. Add pumpkin and sugar to the bowl and mix thoroughly.
4. Mix in eggs one at a time. Mix in spices, vanilla, and melted butter.
5. Roll out pie dough so there is a 2 inch overhang to the pie dish. Carefully place dough in the dish, letting dough fall into the deep dish. Do not stretch the dough, this can cause thin spots.
6. Roll dough that is hanging over the dish under itself onto the pie dish ledge. Using three fingers create a rolling edge or your choice of decoration along the edge.
7. Pour batter into the pie dish and place the dish on top of the warmed baking sheet in the oven.  
8. Bake at 400 for 15 minutes, and then lower the heat to 350 degrees and continue to bake for 40-45 minutes or until there is only a slight jiggle to the center of the pie. If you see that the crust is getting too browned, you can cover with foil and continue to cook.
9. It’s important to let the pie cool and settle for at least 3-4 hours before serving. It is best to let cool overnight in the fridge. Serve with fresh whipped cream.

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