Maggie's Pumpkin pie modified from foodnetwork.com
Why I Love This Recipe
My mom makes pumpkin pie every year and my family loves it. CHEMISTRY INFORMATION: The ingredients in my recipe that are pure substances are the sugar and the salt. The heterogeneous mixture is the egg and also all of the ingredients before you mix completely mix them. The homogeneous mixtures are the ground cinnamon, the ground ginger, the pumpkins, the evaporated milk,and pie dough. The butter going to room temperature is a physical change. Another physical change is the pie filling changing its shape when it goes into the pan. The pie getting golden while in the oven is a chemical change because the color is changing.
Submitted by: "Maggie Y"
Ingredients You'll Need
(225 grams) 1 (8-ounce) package cream cheese, softened
(450mL) 2 cups canned pumpkin, mashed
(225 mL) 1 cup sugar
(1mL) 1/4 teaspoon salt
(1)1 egg plus 2 egg yolks, slightly beaten
(225mL)1 cup evaporated milk
(2mL) 1/2 teaspoon ground cinnamon
(1mL) 1/4 teaspoon ground ginger, optional
(1) 1 piece pre-made pie dough
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.