Pumpkin Pie
(Source: Paula Deen)
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed (I used one 15 oz can Libby’s
pumpkin)
1 cup sugar (I used brown 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
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.
**Instead of a mixture of spices, I used 1 1/2 teaspoons of pumpkin spice**
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