Wednesday, November 27, 2013

Pumpkin Pie

In honor of Thanksgiving, I decided to post a Pumpkin pie recipe.  I looked at a few, one on the back of the can of pumpkin, Paula Deen's and a few others.  I mixed them all up and came up with my own.

Happy Thanksgiving to all.  I'm very Thankful for sharing this blog with my daughter for almost a year now!


1 8 ounce package of cream cheese, softened
1 15 ounce can pumpkin
1 15 ounce can evaporated milk
1 cup sugar
1/4 teaspoon salt
2 eggs plus one additional yolk
1/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh nutmeg
1 pre-made pie dough piece

Place the pie dough piece in 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 in the freezer  for one hour to firm it up.  
Heat oven to 350.  Next fit a piece of foil over the pie dough to cover the inside of the pie pan completely.  Weigh this down with dried beans or pie weights if you have them.  Bake the crust for 10 minutes.  Remove the foil and beans and bake for another 10 minutes or until the crust begins to get some color.

While the pie crust is cooking, beat the cream cheese with a mixer.  Add the pumpkin, sugar, and salt and beat until combined.  Add the eggs, evaporated milk, and melted butter, beat until combined.  Next add the vanilla, cinnamon, cloves and nutmeg and stir until all is blended.  When the pie crust comes out of the oven the second time, pour the pumpkin mixture in and bake for 1 hour or until the center is set.  Allow to cool to room temperature.  Cut into slices and serve with whip cream.

Pie crust put in the pie pan

Pie crust covered and beans added as weight before cooking

Mixing up the cream cheese

Happy husband is taking the pictures

Pie filling mixed

Pie crust cooked before adding filling

Pie filing added

Into the oven goes the pie!

Finished pie...slice and add whip cream!

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