Wednesday, December 26, 2012

Pumpkin Pie

I found this recipe via Pinterest, and with my plethora of homemade pumpkin puree I decided to give it a whirl for Christmas.
This is one of the best textured and spiced pumpkin pies I've had in a while.

8oz package of cream cheese, room temperature
2C pumpkin puree
1C sugar
1/4 tsp salt
1 egg + 2 egg yolks, room temperature & slightly beaten
1C half-and-half
1/4C butter, melted
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 premade pie crust

  1. Preheat oven to 350 degrees.
  2. Place premade pie crust into a 9" pie pan, press down along the bottom and all sides.
  3. Pinch and crimp edges of crust together to make your desired pattern.
  4. Place pie weights (or if you don't have any, like me, put a round baking dish that fits on the flat part of the pie pan) on the pie crust, place crust shield (or aluminum foil) around the edge.
  5. Bake for 10 minutes.
  6. Remove weights (or pyrex dish) and bake for 10 more minutes.
  7. While crust is baking, beat cream cheese with mixer in a large bowl.
  8. Add pumpkin and beat until combined.
  9. Add sugar and salt, beat until combined.
  10. Add egg & yolk mixture, half-and-half, and melted butter, beating until combined.
  11. Add vanilla, cinnamon, and ginger, beat until incorporated.
  12. Pour filling into warm prepared pie crust and bake for 50 minutes, or until center is set.
  13. Place pie on wire rack and cool to room temperature.
  14. Enjoy!

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