One of the best aspects of fall is the traditional pumpkin pie – if you’re not a fan, you probably haven’t experienced the best of the best. Check out one of our favorite recipes below!
- 1 (8-ounce) cream cheese, softened
- 2 cups canned mashed pumpkin
- 1 cup sugar
- ¼ teaspoon salt
- 1 egg, 2 egg yolks, slightly beaten
- 1 cup half-and-half
- ¼ cup (1/2 stick) melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger, optional
- 1 piece pre=made pie dough
- Whipped cream
Begin by preheating your oven to 350 degrees F – it’s time to make a delicious pumpkin pie!
Place the pre-made dough down into a 9-inch pie pan and press down along across the bottom and the sides. To make the traditional edge of the pie, pinch and crimp the dough edge and create a nice pattern. Place the pie shell back in the freezer and allow it to firm, placing aluminum foil over the inside.
Next fill the shell up to the brim with pie weights or dried beans – about 2 lbs worth will do the trick; place this in the oven. Bake for a period of 10 minutes, remove the foil and pie weights and bake for an additional 10 minutes, allowing the crust to dry out and catching color.
To make the filling, use a large mixing bowl and beat the cream cheese with a hand mixer. Follow up with the pumpkin and beat until combined. Next add the sugar and salt and beat accordingly. Add the eggs and accompanying yolks, half-and-half, and melted butter – follow the same process. Finally, add your vanilla, cinnamon and ginger using the same procedure.
Pour the filling into the warm pie crust and bake for 50 minutes, allowing the center to fully set. Place your pie on a wire rack and cool to room temp. Serve the pie by cutting individual slices and top each with a generous amount of whipped cream. Enjoy!
Recipe courtesy of Food Network.