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Saturday, October 30, 2010

Pumpkin Pie

1 9 inch pre-baked pie crust
8 oz. cream cheese, softened
2 Cups canned pumpkin, mashed
1 Cup sugar
1/4 tsp. salt
1 egg plus 2 egg yolks, slightly beaten
1 Cup half-and-half
1/4 Cup butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
whipped cream, for topping

Preheat oven to 350.
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 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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