CREAMY PUMPKIN PIE
I firmly believe that THIS pumpkin pie recipe will conquer the taste buds of even the most avid pumpkin pie haters! I myself do not care for pumpkin pie, AT ALL. But, the cream cheese makes the pie so light and creamy. I forced myself to give slices away so I wouldn't eat the whole thing. One note, you can make this with pre-made frozen pie dough, or your favorite "from scratch" piecrust recipe. It is suggested that you use two pieces of pie dough, one for the bottom and one to make an extra thick ring around the edge of the piecrust. I wasn't quite sure why, but the extra thickness on the edge of the pie was to probably hold more of the pumpkin filling. When I made this the first time, I could not quite fit the entire filling in the 9" frozen pie shell that I used. I also found that I needed to add about 15 minutes onto the cook time that I listed below, (but I also had something else warming in the oven, so that, I'm sure, is why).
Provided by Kozmic Blues
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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!
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Indo Server
[email protected]This pumpkin pie is the epitome of fall baking. The creamy, pumpkin-spiced filling is perfectly complemented by the flaky, buttery crust. I love that this recipe uses a combination of heavy cream and evaporated milk, which gives the pie a rich and de
Travis Lynch
[email protected]Perfect for Thanksgiving!
Pinky Shiru
[email protected]I made this pie for Thanksgiving dinner and it was a huge hit! Everyone raved about how delicious it was. The filling was perfectly creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this pie again for future
sajaan kumar
[email protected]Love the creamy texture!
Melissa Avila
[email protected]This pumpkin pie is the perfect fall dessert. It's rich and flavorful, but not too heavy. The crust is flaky and buttery, and the filling is creamy and smooth. I love that this recipe uses fresh pumpkin puree, which gives the pie a delicious homemade
hafiz yasirmughal
[email protected]Will definitely make it again!!
tsotne bajelidze
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The filling is smooth and creamy, and the crust is perfectly flaky. I highly recommend this recipe.
Ashley Gold
[email protected]Easy to follow recipe!
Adama Makori
[email protected]I'm not a huge fan of pumpkin pie, but this recipe changed my mind. The creamy filling is not too sweet, and the crust is the perfect balance of flaky and crispy. I'll definitely be making this again.
Ali Amrician
[email protected]5 stars!
Melissa Coetzer
[email protected]This pumpkin pie recipe is a keeper! The creamy filling is rich and flavorful, and the crust is flaky and buttery. I followed the recipe exactly and it turned out perfectly. I'll definitely be making this again for Thanksgiving.
Gabrielle Anderson
[email protected]Scrumptious!