Pumpkin Pie

The holidays may be over, but that doesn’t mean the pies need to be!

This is the final installment of my holiday pies, but it is such a classic. Creamy, so tasty, and easily enjoyed all year round, the pumpkin pie always loved.

This recipe is based on Food Network’s Pumpkin Pie, but I have made numerous changes and so will give details below.

First pre-bake your pie crust. I am using a 9-inch pie pan, but basically you just want to bake your crust until it shrinks and just begins to cook. It should still be quite pale but not very doughy. The filling is like pudding when it goes in, so if you don’t pre-bake the crust you could have issues baking it fully.

For the filling, cream 4 oz cream cheese and 1/4 cup softened butter together. Then add sugar and beat until fluffy.

 

Next, add 1 egg and 2 egg yolks and mix.

To finish the filling, add 1 can (or 2 cups) of canned pumpkin, 1/4 teaspoon salt, 1/2 cup of half-and-half, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon nutmeg. Mix well.

Pour your beautiful filling into your pre-baked pie crust and pop it into the oven at 350°F for 50 minutes.

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The key to tell if it is done, is if you poke a knife into the pie about 2 inches from the crust, it should come out clean. Be prepared: it could take much longer than 50 minutes, but it is very difficult to burn.

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Let it cool completely before storing in the fridge. It may crack a little, but don’t worry. It will taste delicious!

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