Homemade Pumpkin Pie

By á-1088

Paula Deen

Ingredients

• Pie Pumpkin (2 Cups)
• 1 8 oz softened cream cheese
• 1 C sugar
• 1/4 t salt
• 1 egg plus 2 egg yolks slightly beaten
• 1 C half and half
• 1/4 C melted butter (1/2 stick)
• 1 t vamilla extract
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• pie crust
• whipped cream for topping
• (I used pumpkin pie spice. I added up all the above spices and used that much of the pumpkin pie spice.)

Preparation

Step 1

Cut your pie pumpkin in half and remove the stem. Scoop out the seeds and extra string. Place both halves pan, add an inch of water, and cover with foil. Bake your pumpkin at 350˚ for about 1.5 hours or until tender. Scoop out the flesh, which should be quite soft and puree the pumpkin using a blender or food processor.

Place crust into bottom of pan. Put back into freezer for one hour. Then line with foil and cover with dried beans. Place in oven and cook for 10 minutes. Remove foil and beans. Cook another 10 minutes. Crust should be dried out and just beginning to color.

Filling:
beat cream cheese. Add pumpkin and beat until combined. Add sugar, salt and beat. Add eggs and yolks. Half and half and melted butter. Beat until combined. Add vanilla. Then add pumpkin pie spices. Beat until incorporated.

Pour filling into pie crust. Back about 50 minutes until the center is set. (Ours cooks longer than this.)