Hello There...

 

I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

You can read more about me here.

SideNote

 

Everything on this page is original content that was written and photographed by me. Anything that I use as inspiration or ideas will be linked in the posts, &I hope that you will do the same.

Etsy Shop

Sponsors

BonLook Eyewear for women only $99 - Free Shipping

FabBetsey JohnsonSteve Madden

Oscar Blandi

Wednesday
Nov282012

Recipe Card: Creamy Pumpkin Pie

As I said in my recent apple cranberry pie post, pumpkin pie is my ultimate favorite. Always has been and probably always will. This recipe has always been a hit for me, and though it still has that standard pumpkin pie taste, it offers something a little bit different.

Recently, Emma from ABM posted this same recipe from Paula Deen, but with a different twist. Love her ideas too!

Creamy Pumpkin Pie

Yields 1 deep pie, or 1 pie and 2 mini pies

1 refrigerated pie crust

1 8oz package of cream cheese

2c canned pumpkin 

1/2c sugar

1/2c brown sugar

1/4tsp salt

1 egg, plus 2 egg yolks

1c melted butter

1 tsp vanilla extract

1tsp cinnamon

1/2tsp pumpkin pie seasoning

 
1. Fit pie crust to pie dish and fold and crimp the edges. Even though I've done this a bunch, I always have to refer to a YouTube video. I can never remember year to year. Place in freezer for 30 mins to firm up.

2. Cover with aluminum foil and pie weights (I may have used coins, since I didn't have pie weights or dried beans, worked just great.) Bake for 10 mins, remove foil and bake another 10 mins.

3. In a large mixing bowl, whip cream cheese until fluffy. Add pumpkin, combine. Add sugars and salt, combine. Add eggs, half and half, and melted butter, combine. Lastly, add vanilla and spices, combine.

4. Pour filling into crust and bake for 50 mins, or until center is set. Cool to room temperature. Eat.

5. If you have extra filling and mini casserole dishes like I did, place a little crust in the bottem, prebake and fill with pumpkin pie filling. Slightly different consistency, but equally as delicious.

This was my contribution to our Thanksgiving dinner. Topped with some homemade whipped cream, it was rather fantastic.

(Please ignore that gash in my pie, messed it up coming out of the oven...)

Cheers! :)

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (3)

Yum! I haven't had a pumpkin pie all year, can you believe that? Yours looks so moist and delicious, even if it does have a tiny imperfection ;) and i love your two little pumpkins!

November 28, 2012 | Unregistered CommenterYelle

I didn't see Emma's post about this, but I actually tried this one for Thanksgiving as well. Mine never really set up though, sad. Did you love it with the cream cheese?

Jane
harleyandjane.com

November 28, 2012 | Unregistered Commenterjane

oh, this sounds so good! I still have a jar of my fresh pumpkin in my fridge so I just might have to try this!

November 30, 2012 | Unregistered CommenterJosie

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
« Best of November | Main | Around Here. »