Saturday, December 8, 2012

Pumpkin Cream Cheese Pie

It's a Paula Deen recipe.

Enough said!

I know -- with her it's either love or hate.

Nothing really in between.

Regardless, she does have some good recipes.

Remember when my hair dresser gave me the lemon pie recipe?

Well, he also said this was amazing.

As in, A-M-A-Z-I-N-G!

I'm going to trust him.

Here's why.

He said he doesn't really care for pumpkin pie.

Me either!

It's just not my thing.

But my boy cherub loves it.

As in, really loves it!

But when Darren said he doesn't like pumpkin pie, but this was fantastic; I'm gonna say it's fantastic.

So here you go.

Give it a try and see!

Pumpkin Cream Cheese pie

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into 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 back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out 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 combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

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