Pumpkin Pie

Dana has been craving pumpkin pie for a couple weeks now.  I decided that I should break down and make her one.  I wanted to try something different so I found a recipe from Paula Deen that uses cream cheese instead of evaporated milk. I made it and wow! It was awesome. Paula knows what is up.  The flavor is a little more delicate than the original but it tasted amazing.

Pumpkin Pie – (From Paula Deen)

• 1 (8oz) Package Cream Cheese, room temperature
• 1 can pumpkin
• 1 egg, plus two yolks
• 1 cup half-and-half
• 1 cup sugar
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 pie dough, if you buy pre-made use a deep dish pie crust

Preheat the oven to 400 degrees Fahrenheit.

Prick the pie dough on the bottom and sides with a fork.

Then place in the oven to blind bake for 10-15 minutes.  Bake until the pie dough starts to brown.  Remove the crust and let it cool.

Turn the oven down to 350 degrees.

In a large bowl or in the bowl of a stand mixer add the softened cream cheese.  Beat with a hand mixer or stand mixer until light and fluffy.

Add the pumpkin and beat until combined.

Add the sugar and salt, beat again.  Then add the eggs, half-and-half, melted butter and beat again till combined.  Finally add the vanilla, cinnamon and ginger.  Beat one more time until all of the ingredients are fully incorporated.

Pour the filling into the prepared pie crust.  If you use a shallow dish you may have a little left over. It may not all fit.

Bake the pie in a 350 degree oven for 50-55 minutes, or until the center is set.

Remove the pie from the oven and place on a wire rack to cool.

When cooled, cut into slices and serve.

This pie was amazing!

The only condiment needed was a little whipped cream.