(I know this is a bit late but better late than never).
For the first time this year, I was in charge of part of my
family’s Thanksgiving feast- dessert, of course. My mom is a big fan of traditional
pumpkin pie, so I figured I would try out Paula Deen’s take on this classic
dessert. Unlike Paula’s version, I made
a homemade pie crust, since I think homemade crust tastes better. In addition,
I had mini
pumpkin spice cupcakes with lemon cream cheese frosting and
molasses spice cookies. The dessert spread went over rather well, and I’m pretty sure
I’m now in charge of the task for life.
What you need…
- 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 pie dough (homemade or store bought. I used this recipe, which I’ve
used before)
- Whipped
cream, for topping
What to do…
Preheat the oven to 350 degrees F.
Place pie crust in bottom of a pie plate and bake in oven for
about 10-15 minutes, or until crust begins 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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| Pie! |
