Delicious Pumpkin Pie recipe, courtesy of Paula Deen (her Apple Pie is also divine...):
1 (8 ounce package) of cream cheese--easiest to incorporate at room temp.
2 cups of canned pumpkin, mashed
1 cup of sugar
1/4 tsp. salt
1 egg, plus 2 egg yolks--easiest to incorporate at room temp.
1 cup of half-and-half
1/2 stick of melted butter
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
(whipped cream for topping, optional)
store bought refrigerated pie dough
(this is super handy if you're running short on time, and delicious!)
9-in. pie pan
Large bowl and beater, or KitchenAid
Preheat oven to 350 degrees. You want to pre-bake the pie shell, if you're like me, it's far easier to level the pie dough with the edge of the pie pan, by pressing the dough against the top edge of the pan (as opposed to crimping the dough).
Cool the pie dough by placing the pan into the freezer, covered, for about an hour. Remove from freezer and cover base with aluminum foil and place baking weights (or dried beans work fine) on top of the foil. Bake crust for 10 minutes, at which time you want to remove the weights and foil and bake for 10 more minutes.
In the meantime, beat the cream cheese until smooth. Add pumpkin, eggs, half-and-half, and melted butter, and vanilla and mix until smoothed and combined. Add your sugar, salt, and remaining spices until evenly incorporated.
Pour into pie crust and bake for 50 minutes, or until center of pie is set (and jiggle-free). Add whipped cream as a topping once cooled. And enjoy!
For Thanksgiving last year I added some candied pecans, covered in a brown sugar, melted butter, and vanilla. Mmmmm...be sure to decorate to your own tastes!
What's more fall than that?? Perhaps, a fall festival!!
Rob (the fiance) and I are off to a pumpkin patch this weekend for a fall festival and some pumpkin picking. Did I mention that I love fall? If only we had that fall weather...
Oh, well, I guess that will have to wait until November...
Until next time, buon appetito!!