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Pumpkin Pie

 

Here is another Thanksgiving classic recipe. It is for Pumpkin Pie but I must tell you it is NOT my recipe. It is in fact Paula Deen’s recipe that I found in a magazine. I simply love this recipe however.

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 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
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1 piece pre-made pie dough
  • Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

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.

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.

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.

Rita
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I live in a small Georgia town that you most likely have never heard of and I LOVE it! My house is more than full as I am a single mother of four & caregiver to my aging mother and uncle. Lover of all things Outlander. Goes to the beat of her own drum woman.

Comments

  1. Sounds easy enough. Have you ever tried to make your own pumkin puree using a fresh pumpkin? I would like to try it. The only thing is…my husband hates pumkin pie 🙁 or anything pumpkin…I would love to make it, but I am afraid I would eat the whole pie myself. Not a bad idea, but I don’t need the exra calories?

    • I haven’t ever made one using fresh pumpkin but maybe you could try it and use the single serve pie crusts. You could freeze the others and have them one at a time.

  4. Well, Thanksgiving is around the corner and I’d love to use this recipe. Thank you so much for sharing it with us readers. I like Paula Deen and I hope It will turn out great.

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