I usually make this for Thanksgiving every year. Sometimes its just a nice fall treat. I believe I got this recipe from the Food Network originally, but I have made it my own over the years.
Ingredients:
8 ounces cream cheese, at room temperature
2 cups canned pumpkin (one 15 ounce can)
1 cup granulated sugar
1/4 teaspoon salt
1 cup half and half
1/2 stick butter, melted (1/4 cup)
1 egg plus 2 yolks
1 1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 piece pre-made pie dough, thawed (found in the freezer section)
Preparation:
1. Preheat the oven to 350 degrees.
2. Fit a piece of foil inside the crust to cover the inside of the shell completely. Fill with ceramic pie weights or dried beans or rice (about 2 pounds).
3. Bake for 10 minutes, remove pie weights, then bake for another 10 minutes.
4. While crust is baking, make filling.
5. In a large mixing bowl, beat softened cream cheese and pumpkin together with a hand or stand mixer.
6. Add the sugar and salt and mix well.
7. Add eggs, half and half, melted butter, and vanilla. Mix until combined.
8. Stir in pumpkin pie spice, cinnamon, nutmeg, and ginger.
9. Pour filling into warm pie crust.
10. Bake for 50-60 minutes, until center is set.
11. Cool completely before cutting. Cover and refrigerate if not serving on the same day.
Serve with whipped cream!
Ingredients:
8 ounces cream cheese, at room temperature
2 cups canned pumpkin (one 15 ounce can)
1 cup granulated sugar
1/4 teaspoon salt
1 cup half and half
1/2 stick butter, melted (1/4 cup)
1 egg plus 2 yolks
1 1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 piece pre-made pie dough, thawed (found in the freezer section)
Preparation:
1. Preheat the oven to 350 degrees.
2. Fit a piece of foil inside the crust to cover the inside of the shell completely. Fill with ceramic pie weights or dried beans or rice (about 2 pounds).
3. Bake for 10 minutes, remove pie weights, then bake for another 10 minutes.
4. While crust is baking, make filling.
5. In a large mixing bowl, beat softened cream cheese and pumpkin together with a hand or stand mixer.
6. Add the sugar and salt and mix well.
7. Add eggs, half and half, melted butter, and vanilla. Mix until combined.
8. Stir in pumpkin pie spice, cinnamon, nutmeg, and ginger.
9. Pour filling into warm pie crust.
10. Bake for 50-60 minutes, until center is set.
11. Cool completely before cutting. Cover and refrigerate if not serving on the same day.
Serve with whipped cream!