The North Point Halloween Pumpkin Pie
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract, 1 Stalk vanilla bean
1/2 teaspoon ground cinnamon
1 pre-made graham cracker pie crust
1 cup candied pecans (mix a brown sugar and honey glaze with a little hot water, mix in pecans and then broil on a flat tray in oven for 10 minutes, refrigerate for 1 hour, allowing the glaze to set hard.
Marshmallow Fluff for topping
Pre-heat the oven to 350 degrees.
Place the pie crust into the oven and bake for 10 to fifteen minutes or until the crust has some color. Be careful not to burn.
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 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.
Cover the entire top of the pie with a thin layer, about ½ inch of Marshmallow Fluff.
Take a hand held torch and gently caramelize the entire top until light brown.
Garnish with candied pecans.