- 1
Preheat oven to 400°F. Line a 10 x 15 jellyroll pan with parchment paper or coat with cooking spray.
- 2
Unroll one pie crust and place on a large floured surface. Unroll other crust and overlap on top of first crust about halfway. Use a rolling pin to blend and stretch into a rectangle a few inches larger than pan. Gently fold dough in half crosswise and transfer to prepared pan. Unfold dough and trim as needed around the edges so there is about ½-inch overhang. Crimp or flute edges. Refrigerate until ready to fill.
- 3
In a medium saucepan, combine pumpkin, 1 ¼ cups sugar, cinnamon, salt, ginger, cloves and nutmeg over medium heat. Bring to a low simmer, then cook for 5 to 7 minutes, stirring throughout. Transfer mixture to a large bowl, add 1 ½ cups half and half and whisk until smooth. Whisk in 4 eggs, one at a time. Pour mixture into prepared crust.
- 4
In medium bowl, whisk together cream cheese, ⅓ cup sugar, 2 Tbsp. half and half, egg yolk and vanilla until smooth. Dollop mixture onto pumpkin batter and use a butter knife or toothpick to swirl design. Take care not to puncture bottom crust.
- 5
Bake pie for 15 minutes, then reduce heat to 350°F and bake for an additional 20 minutes or until center only slightly jiggles and a toothpick inserted in the center comes out without pumpkin. Let cool, then chill until ready to serve.
