Creamy Pumpkin Pie
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 (8 ounce) package cream cheese, softened
- 2 cups canned pumpkin
- 1 cup sugar
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup half-and-half or 1 cup heavy cream
- 1⁄4 cup melted butter
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 2 pieces pre-made pie dough (or your favorite homemade)
- whipped cream, for serving (optional)
directions
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the cream cheese with a hand mixer.
- Add the canned pumpkin and beat until combined.
- Add the sugar and salt, and beat until combined.
- Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
- Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
- Roll out your pie dough, and place in a 9 inch round pie dish.
- Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
- Crimp edges.
- Pour the filling into the pie shell.
- (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
- Bake for 50 minutes, or until a knife stuck through the center comes out clean.
- Cool to room temperature.
- Serve plain or with whipped cream!
Reviews
-
So YUMMY!! I also had to give this additional baking time (approximately 30-40 min. more), but it could've been because I used fresh pumpkin and baked it in my deep-dish pie stoneware. I didn't do the 2nd crust, and it still turned out great. I made 2 pumpkin pies. This recipe won the taste test and disappeared SO FAST!! I'll make this again for sure!
-
My 9 year old son loves pumpkin pie . Unfortunately he got braces a day before Thanksgiving and his whole mouth was sore. So he ask me if it was possible to make a pie without the crust cause his mouth was just hurting so very much. So I thought I give this recipe a try and made it without the crust just the custard. I buttered the pie plate really well and all the filling fit in it . I added 15 more minutes to the baking time just like Kosmic Blues and when the time was up I opened the oven door but left the pie inside to cool in the oven. Now let me tell you....OMG that is the best pumpkin pie(custard...since no crust was used lol) I have ever had . My son had some yesterday and wanted some fro breakfast this morning . It is creamy and just YUMMY!!!!!!!! Thanks so much for sharing this recipe. This is a keeper big time. ~Ri
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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