Pumpkin Pie

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Pumpkin Pie Pumpkin Pie

Servings: 6 to 8 servings
Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

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





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.

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Reader Comments:


What size can of pumpkin?

By Jenna on December 09, 2013


I love the cake that you made from a glass jar layer pumpkin and cake.

By doreen on November 28, 2013


Incredible pie! For those who had problems, I am thinking, they didn't follow the recipe or their oven temperature is off. This is the best pumpkin pie I have ever baked. Paula you nailed it, again! No surprise there.

By P OHara on November 28, 2013


I follow it exactly...only 2 cups of pumpkin. But i still have some leftover for a smaller pie. It's still fantastic- i do bake it for 60-65 minutes.

By Anonymous on November 28, 2013


Great recipe! Well done,Paula

By Pat OHara on November 27, 2013


I really like this decorative pie. I miss you on the Cooking channelđŸ˜£.

By Anonymous on November 25, 2013


Paula, miss you on the food network. don't think that whole things was handled correctly but ratings right? I now use your web site instead of food network. "All men make mistakes, but only wise men learn from their mistakes. - by Churchill, Winston." Love your recipes and stay healthy. elaine

By elaine niemi on November 17, 2013


I use this recipe every year. One year my son's friend came for thanksgiving dinner. When the pie was served everyone was commenting on how delishes it was. Well, my son's friend commented "Mrs Keller this is better than sex." After a brief silence everyone broke into laughter. Truly the best pumpkin pie recipe ever. Thanks Paula.

By Annette Keller on November 16, 2013


I love this recipe. I have made it for the last 3 Thanksgiving and this is the one recipe my kids always ask for. Thank you for sharing it.

By Maribel B. Voith on November 12, 2013


Paula: I Love your recipes. I have been getting your magazine for years. I am so sorry that you are not on the Food Network anymore. I have boycotted it because of they have removed you. I have several pieces of your cookware but can't find any of the other pieces. I live in a rural part of Cochise Arizona and there are no stores around here that carry your products. I sure wish there were, as I would love to get your full cookware set. I sure wish that you would be back on TV. Love your recipes. I have just sat here for the last 2 hours coping a lot of your recipes. They are great. Please keep sending them out as I look forward to them and to the ones on your magazine. Love Ya Beth Russell

By Beth Russell on November 08, 2013


I have not watched food network since you got the bad boot for no reason! Trisha came off at the same time? I loved you both and your sons show! He taught me that I do have some of the fresh products available, I just need to look into it more! I have some good cookware from 17-18 yrs ago. Bella. I love to cook and am going to try your stuffing(southern cornbread) for this holiday plus your pumpkin pie. My family relays on me for good meals? I am disability and cant afford to cook for everyone! I could show you an award my son received from top prize from a local groceries store in 3rd grade about my cooking. He is 17 now and on honor roll with honor classes? wow proud momma, my daughter is just as great and had to buy your cookware last year! I hope it shows you how important you are to people. My family loves you!

By kelly on November 06, 2013


For the below comments, reread the recipe... It says 2 CUPS of canned pumpkin. Not 2 cans. Gonna make this for Thanksgiving. Sounds delicious. smile

By Kristia on October 03, 2013


I made this for Thanksgiving!! Turned out awesome and loved by everyone. Thank you for sharing this, will be trying more and more of your recipes.

By Martin C. on September 30, 2013


Best pie I've ever made, thank you Paula, can"t wait to make it again for Thanksgiving!:) P.S. I read a few reviews, and I'm thinking maybe some folks are using two CANS of the pumpkin, not two CUPS, I know I've misread my fair share of recipes!

By Anonymous on November 19, 2012



By Suzanne Cionci on November 17, 2012


you made a pumpkin pie with yellow cake and cream cheese awhile back looking for that recipes. it was so good

By kim arsbon on November 06, 2012


Everytime I try to make this pie it never turns out. It never thickens, always mushy. I have to cook it for a few hours but it delicious. Any ideas how I can make this work out? I also cut down on the half and half, still didn't turn out.HELP!!

By Beverly bullock on March 06, 2012


I love Paula, her show is awsome for me and my family to learn new recipes and try new things. i'm 13 years old and love to cook exspecially deserts

By Tristan on January 30, 2012


This recipe works every time--everyone I have served it to cannot believe it is so light and flavorful. The recipe makes enough for two pies.

By KE on December 24, 2011


i think this is a really good recipe and I'm only 12 and I love baking and cooking

By Kelly Apolinario on December 18, 2011

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