Pumpkin Pie

I like to have a variety of dessert options for holiday dinners. But what is a Thanksgiving meal without the pumpkin pie? So here is a very easy recipe for pumpkin pie. You can easily use a premade pie crust to save time but I have also included a recipe for a homemade pie crust. This pie is creamy, has a nice spicy pumpkin filling and will taste great with a nice cup of coffee after holiday feasting. J

Pumpkin Pie (Paula Deen)

6-8 servings

  • 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 of ground cinnamon
  • 1/4 teaspoon ground nutmeg optional (recipe called for ginger but I like nutmeg better)
  • 1 piece pre-made pie dough or your own homemade pie crust (the pie crust recipe I like to use is below)
  • 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.

I also like to sprinkle the top of each slices with pumpkin pie spice , cinnamon, or nutmeg for added color and a little bit of extra flavor

This is the recipe I like to use when I make a homemade pie crust. http://allrecipes.com/recipe/basic-flaky-pie-crust

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This post was written by Meals Full Of Color who has written 154 posts on Meals Full Of Color.

One Response “Pumpkin Pie”

  1. Anonymous August 11, 2012 2:19 pm #

    can real pumpin replace the canned pumpkin? And if so how much fresh pumpkin should I use?

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