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.
將買來的現(xiàn)成餅皮放到一個(gè)約9寸的烤盤中,將邊緣和底部都?jí)壕o.在邊緣上切壓出漂亮的褶皺.把餅皮凍回冰箱約1個(gè)鐘頭左右、使其緊實(shí).1小時(shí)后,用一張鋁箔紙（錫箔紙亦可）將餅皮包裹起來,在鋁箔紙上放上重物（廚房用語稱為pie weights,也可用豆子代替.作用就是使派的餅皮烤出來更成型）放入烤箱.先烤十分鐘、再把重物和鋁箔紙去掉、烤10分鐘,或烤到餅皮變干、上色.
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.
烤了餅皮、就來做餡兒吧!在一個(gè)大碗里先打散奶油芝士、跟著加入南瓜泥,繼續(xù)攪拌融合.加入糖和鹽攪拌,再加入雞蛋、蛋黃、奶油牛奶和融化的黃油,一起攪拌均勻.最后再加入香草、肉桂、姜粉一起混合.
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.
將餡料倒入預(yù)先烤制的餅皮里,一起烘焙50分鐘.或者你可以試試看派的中心是不是都成型了,來判斷是否烤好.烤好之后將派放在鐵架上冷卻至室溫.分塊切好、每塊澆上奶油!