by Dana has been craving pumpkin pie for a couple weeks now. Â I decided that I should break down and make her one. Â 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. Â 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. Â Bake until the pie dough starts to brown. Â 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. Â 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. Â Then add the eggs, half-and-half, melted butter and beat again till combined. Â Finally add the vanilla, cinnamon and ginger. Â Beat one more time until all of the ingredients are fully incorporated.
Pour the filling into the prepared pie crust. Â 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.
