Creamy Pumpkin Pie
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 2 cups canned pumpkin
- 1 cup sugar
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup half-and-half or 1 cup heavy cream
- 1⁄4 cup melted butter
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 2 pieces pre-made pie dough (or your favorite homemade)
- whipped cream, for serving (optional)
Directions
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the cream cheese with a hand mixer.
- Add the canned pumpkin and beat until combined.
- Add the sugar and salt, and beat until combined.
- Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
- Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
- Roll out your pie dough, and place in a 9 inch round pie dish.
- Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
- Crimp edges.
- Pour the filling into the pie shell.
- (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
- Bake for 50 minutes, or until a knife stuck through the center comes out clean.
- Cool to room temperature.
- Serve plain or with whipped cream!
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