With Thanksgiving coming up in about a week, I decided there was no better way to start my new blog, foodtodiyfor, than to post about my favorite pie ever, Pumpkin!
Unfortunately, with an overload of food and recipes to make this year, my family decided to skip the Pumpkin pie and to buy our own from the local store. So, I decided to use one of the recipes from my favorite channel ever, the Food Network!
This recipe is from Paul Deen on foodnetwork.com, (click to see original page) and it looks super yummy. Let’s get to it!
In case the photo didn’t show up, here are your ingredients needed for this recipe:
1 (8 ounce) package of cream cheese, softened
2 cups of canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup of half and half
1/4 cup (1/2 stick) melted butter
1 teaspoon of vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon of ground ginger (optional)
1 piece of pre-made pie dough
Whipped cream for topping
Other things you might want to have, if not already (list not mentioned in original recipe)
-9 inch pie pan
-dry beans of pie weights
Pre-heat oven to 350 degrees F.
For the Crust:
Place one piece of the pre-made pie dough down into a nine inch pie pan and press down on the dough, making sure to get the bottom and sides all around. Once completed, put the pie shell into the freezer for one hour.
After an hour has done by, place a layer of aluminum on the pie shell. Then fill it with dry beans or pie weights (about 2 pounds). Place it in the oven and bake for ten minutes. After, remove the foil and pie weights/dry beans and bake for another ten minutes until the crust is dry 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 they are combined. Add sugar and salt. Add eggs with yolks, half and half and melted butter. Lastly, add vanilla, cinnamon and the optional ginger until they are all combined.
Baking the Pie:
Pour the filling you just created into the warm, prepared pie crust. Bake for 50 minutes, or until the center is set. After baking, make sure the pie cools to room temperature or store for later time. DO NOT add whipped cream until you’re about to serve, because it will melt.