Thanksgiving Pumpkin Cream Pie

By AngieCroft

Rich and Creamy Pie that is better than the old favorite.

Ingredients

• 8 Oz Cream Cheese, Softened
• 2 C Canned Pumpkin, mashed
• 1 C Sugar
• 1/4 Tsp Salt
• 1 Egg, plus 2 egg yolks, slightly beaten
• 1 C Half and Half
• 1/4 C Melted Butter
• 1 Tsp Vanilla Extract
• 1/2 Tsp Cinnamon
• 1 Pre-Made Pie Shell
• 1/2 C Fresh Whipped Cream for topping

Details

Servings 6
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 350 degrees.

Prepare pie crust in 9" pie pan. Cut piece of foil to cover the entire inside of pie crust. Fill shell with pie weights or 2 lbs of dried beans. Bake 10 minutes. Remove beans or weights and foil and bake another 10 minutes, or until crust is almost dried out and begins to brown.

For the filling, in a large bowl, beat cream cheese with 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 melted butter. Finally, add the vanilla and cinnamon and beat until smooth and creamy.

Pour the filling into the warm prepared crust and bake for 50-60 minutes or until the center is set and firm. Cool on a wire rack. Serve at room temp or refrigerate. Top with freshly whipped cream. (Recipe Below)

Whipped Cream:
1 C Heavy Cream
1/2 C Sugar
1 Tsp Almond Extract

Beat together with a hand mixer until stiff peaks form.