Joe's Incredible Bacon Pumpkin Pie

bacon pumpkin pie

1/2 cup cubed fresh pumpkin
1 1/2 cups cream cheese, softened
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup half-and-half
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 (10 inch) prepared graham cracker pie crust
16 slices maple-cured bacon
<b>Directions</b> 1 - Preheat oven to 425 degrees F (220 degrees C). 2 - Bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. Drain. 3 - Mash the cooked pumpkin with a potato masher in your favorite large bowl. Mix the cream cheese and brown sugar with the mashed pumpkin. Whisk in the eggs one at a time. 4 - Add the vanilla, half-and-half, cinnamon, ginger, allspice, and cloves; stir until you have a thin batter. The batter should be slightly thinner than pancake batter. Pour the batter into the pie crusts. 5 - Place bacon in a large skillet over medium heat until evenly brown. Trim soft, fatty bits from strips. Press 7 pieces of bacon into the batter of each pie with a fork. 6 - Bake the pies in the preheated oven for 15 minutes. Decrease the heat to 375 degrees F (190 degrees C). 7 - Top each pie with 2 pieces of cooked bacon and bake another 30 minutes, or until a knife inserted in the center comes out clean. 8 - Allow pies to cool completely before serving.