Pumpkin pie recipe Cooking method
Ingredients
• 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 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. 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.
Your Pumpkin pie recipe is ready now
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