Pumpkin PieFrom yokotachick 8 years ago
- * 1 package cream cheese, softened (8oz) shopping list
- * 12-15 oz pumpkin (canned or fresh) shopping list
- * 1 cup sugar (or 1/2 cup white sugar + 1/2 cup brown sugar) shopping list
- * 1/4 teaspoon salt shopping list
- * 2 eggs plus 1 egg yolk, slightly beaten shopping list
- * 1 cup half-and-half (You may get away w/ 3/4cup) shopping list
- * 1/4 cup (1/2 stick) melted butter shopping list
- * 1 teaspoon vanilla extract (or 1/2 tsp vanilla extract +1/2 tsp almond extract) shopping list
- * 1/2 teaspoon ground cinnamon shopping list
- * 1 piece pre-made pie dough (Pillsbury pie crust) shopping list
- * whipped cream, for topping shopping list
How to make it
- First the pie crust. Pre-heat the oven: 350F
- You will need a 9" pie pan.
- Carefully roll out the crust (refrigerated) on to the pan, but sprinkle some flour on both sides, first.
- Dab it down w/ your finger tips and creatively fold in the edges.
- (You can freeze this for an hour, but I don't have the patience)
- Put an aluminum foil carefully on to the piecrust and put some pie weights. Stick it in the oven for 10-12 min.
- Take it out, remove the pie weights (carefully, it's very hot). Now bake the crust for another 12-15 min. or until golden. Take it out.
- Now for the filling:
- In a large bowl,
- Add the softened cream cheese, mix w/ a blender. Add pumpkin, sugar, salt (blend), eggs (and yolk), 1/2 and 1/2, butter, extract, cinnamon. Mix well.
- Fill the warm crust with the filling, but live 1/2" above if you think you have too much filling. The filling will rise a bit and you want your crust to have some room on top.
- That's it, stick it in the oven for about 50 minutes to an hour. It might take longer if you peek in earlier and then you just might have to add more time to it. Use a knife to pierce the center and if it comes out clean, you're done.
- Take out the pie from the oven, and cool it on the cooling rack and bring it to the room temperature and enjoy!
- (This recipe was inspired by food network's recipe, but I had to make adjustments along the way).