Pumpin Pie PRINT
- PREP TIME: 15 min
- COOK TIME: 35 min
So easy to make and comes out great
|1||(8 ounce) package of Cream Cheese softened|
|2||C canned pumpkin, mashed|
|1||Egg plus 2 Egg yolks Slightly beaten|
|1||C half and Half|
|¼||C melted butter|
|1||tsp vanilla Extract|
|½||tsp ground cinnamon|
|¼||tsp ground ginger, Optional|
|1||Piece pre made pie dough|
|Whipped Cream for topping|
Preheat to 350
Place 1 piece of pre made pie dough down into a 9 in pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 lbs) and place in the oven. Bake for 10 min. Remove the foil and pie weights and back for another 10 mins or until the crust is dried out and beginning to color.
For the filling, 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 the melted butter and but until combined. Finally add the vanilla, cinnamon, and ginger if using and beat until incorporated.
Pour the filling into the warm prepared pie crust and back for 50 mins or until the center is set. Place the pie on a wire rack and cool to room temp. Cut into slices and top each with whip cream.