Pumpkin Cream Cheese Pie

(adapted from Paula Deen)

Makes 8 generous servings

  • 1 piece pre-made  pie dough
  • 8 ounces (one package) of cream cheese, softened
  • 2 cups of canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 tsp. salt
  • 1 egg
  • 2 egg yolks, scrambled
  • 1 cup half & half
  • 1/4 cup butter, melted
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • sprinkling of nutmeg

Heat the oven to 350 degrees.

Place the pre-made pie dough in a 9-inch pie pan and crimp the edges. Place in the freezer for one hour if the dough is especially sticky, otherwise, skip this step. Using a piece of aluminum foil, cover the outer edges of the pie dough. Fill the dough with pie weights and place in the oven for 10 minutes. Remove the weights and aluminum foil and bake for 10 minutes more.

To make the filling, begin by whipping the cream cheese with an electric mixer in a large bowl. Add the pumpkin pie filling 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, ground ginger and nutmeg and beat until combined.

Pour the filling into the warm pie crust and bake for 50 minutes, or until the center of the pie is set. Cool the finished pie on a wire rack until it reaches room temperature.

Serve by the slice,  topped with whipped cream.

Back to the cookbook.

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