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.
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 brown sugar
1 egg, plus 2 egg yolks
1c melted butter
1 tsp vanilla extract
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...)