More Great Recipes: Christmas | Creamy | Low Carb | Pie

Tyler W's Pumpkin Pie


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Member since 2012

Serves 8 | Prep Time 30min. | Cook Time 50min.

Ingredients

1 (8-ounce) package cream cheese, softened (225 grams) Homogeneous
2 cups canned pumpkin, mashed (450ml) Homogeneous
1 cup sugar (225ml) Pure substance
1/4 teaspoon salt (1 ml) Pure substance
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half (250ml) homogeneous
1/4 cup (1/2 stick) melted butter (59ml) homogeneous
1 teaspoon vanilla extract (5ml) homogeneous
1/2 teaspoon ground cinnamon heterogeneous
1/4 teaspoon ground ginger, optional (1 ml) heterogeneous
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.


Pairs Well With


Notes

I chose this recipe because it was the only pie I would eat so I decided to make a pumpkin pie for everyone to enjoy. I decided to find the recipe my grandma used to use and then I made it. CHEMISTRY INFORMATION: Two physical changes are cracking an egg and mashing pumpkin, two chemical changes are crust becoming soft to hard and the crust gets a darker color.

Submitted by: "Tyler W"

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