Pumpkin Pie

by Carrie on December 8, 2009

I have decided Adam is a pumpkin pie addict, this is the third pumpkin pie I have made him, that is not counting the pieces he has eaten else where. Guess what he had Black Friday for breakfast… yep pumpkin pie… Crazy man I tell ya.

I had a package of pie crust sitting in the fridge because I had bought it to make it for our early Thanksgiving dinner, but instead our daughter arrived, I think that’s better then ANY Thanksgiving dinner!! Since this is his first week back to work after she was born and he had a 13 hour day on Monday I decided I would surprise him with pie tonight.

Both Adam and My mom enjoyed this pie, they said it tasted different then normal pumpkin pie but was delicious.

Pumpkin Pie (From: Paula Deen)

Cream Cheese Pumpkin Pie

  • 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.

© 2009, Carrie. All rights reserved.

{ 5 comments… read them below or add one }

1 Kate December 8, 2009 at 11:55 am

One of these days I’m going to have to meet Adam. I think we would be best friends.

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2 Amy S December 8, 2009 at 12:11 pm

Man, anything from Paula Deen sounds yummy!! I may have to try this one!

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3 Roxanne December 9, 2009 at 9:25 pm

I’m so glad you posted this. Your mom said it was great, and that she was going to eat both pieces you sent home with her instead of letting Jake have one! Poor Jake! But I had promised Isaac I’d make him a pumpkin pie soon as he was complaining he got only a sliver on T-day. He likes to eat half the pie. So I’m going to make this version for him (and Aaron)

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4 Carolina December 16, 2009 at 6:31 pm

I love pumpkin pie too! I LOVE to eat it for breakfast. I also love trying new recipes out for it.

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5 Christine January 15, 2012 at 4:52 pm

Just made this pie and it came out great. Didn’t have half and half so I used sweetened condensed milk that I did have. Emailed the recipe to my friends 🙂

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