Pumpkin Pie
Based on 8 reviews
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.
Servings: 6 to 8 servings
Prep Time:
Cook Time: 50 min
Difficulty: Easy
Show: Follow that Food Special
Ratings for this Entry:
Submitted on November 11, 2009
it is the best recipe i every made. this recipe actually made 2 pies for me. AMAZING!!
Submitted on October 10, 2009
Wow! Made this pie for a school contest/benefit and it won! It was judged by firefighters and was gone within minutes. Definitely going into the recipe box.
Submitted on December 12, 2008
THE BEST ! I made these for thanksgiving and recieved nothing but compliments ! They are delicious , I omitted the nutmeg (we like them rich but not too spicy) :) I want to thank you but now my family expects them every holiday lol but Thank you any how :)
Submitted on December 12, 2008
AWESOME!!!! I MADE YOUR PUMPKIN PIES ,I RECEIVED SO MANY COMPLIMENTS & THE ONLY DRAWBACK IS EVERYONE WANTS ME TO KEEP MAKING THEM, I TOLD THEM IT HAS TO BE A ONCE A YEAR THING :)! LOL DELICIOUS ! I USED THE APPLE PIE CRUST RECIPE FOR THEM ,A PERFECT MATCH ! THANK YOU !
Submitted on December 12, 2008
AMAZING!! I made two pies for Thanksgiving using this recipe. My husband is so, so on pumpkin pie, but he loved this one. It makes a really big 9" pie. I used two 9" pie pans, and had enough left over to make another one crust-less. Did have to bake longer, but could be due to baking two at the same time or our higher altitude - 4,900.
Submitted on November 11, 2008
Perfect. You should have seen my 2 year old grandson eat this - "moe pumk pie, peas"
Submitted on November 11, 2008
Oh my goodness. This recipe is absolutely brilliant--though I don't know how you could go wrong with that much cream cheese, butter, eggs, etc. It is, as one might expect, more like a cheesecake than a custard in texture and is extremely rich. I debuted it at my boyfriend's mom's house last Thanksgiving and it was a huge hit.
Submitted on November 11, 2008
My mother loves pumpkin pie, so I made this for her and she said "I will never buy a pumpkin pie again...this is the best I ever ate". This is the pie recipe that I make for her when she wants pumpkin pie. Delicious! Thank you Paula.
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