Thanksgiving is almost here, and I can't believe I haven't posted this recipe yet. By
far my favorite pumpkin pie recipe. It always turns out well and is
very light and creamy. This is Paula Deen's recipe, but I can't believe there's only half a stick of
butter! :)
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 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. (I don't have pie weights, so usually I just prick holes in the crust, put the foil on, and don't worry about weighing it down.)
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.
