Thursday, November 25, 2010

Best Pumpkin Pie

Makes 2 pies (serves 16)

1 (8-ounce) package cream cheese, softened
2 cups pumpkin puree
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pre-made pie crusts
Whipped cream, for topping

  1. Preheat the oven to 350 degrees F. 
  2. Prepare pie crusts according to baking directions and set aside to cool.
  3. 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, and beat until incorporated. 
  4. Pour the filling into the warm prepared pie crusts and bake for 50 minutes, or until the center is set.  Place the pies on a wire rack and cool to room temperature.  Cut into slices and top each piece with a generous amount of whipped cream.

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