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How to make pumpkin pie

October 15, 2013

There's no better dessert to celebrate the flavors and colors of fall, than Pumpkin pie. Sweet and spicy or spicy and savory, light or rich, whichever way you like your dessert, chances are you'll find a pumpkin pie recipe to your exact liking. I'm linking here to my favorite recipe for pumpkin pie. It's easy, rich and guarantees clean-licked plates! The wonderful addition of the cream cheese really enhances the flavor of the pumpkin. Plus it makes the most wonderful pie crust ever! pumpkin-pie You'll need: 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. Now if, like me, you'd like to make the most of the season's fresh produce and skip the canned pumpkin, for the easiest and most amazingly aromatic method of making your own pumpkin puree, go here. Simply use this in place of the canned puree and proceed according to recipe. Remember to adjust spices according to your preferences. And if you'd like to take a shot at making your own spice mix, hooray to that. Here's a quick and easy pumpkin spice mix recipe. Do let us know how your pumpkin pie adventures turned out! Wishing you all lots of warm and happy family meals this autumn.

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