Ingredients: |
Ingredients: 4 oz. package cream cheese, softened
2 C canned pumpkin, mashed
1C sugar
1/4 tsp salt
2 eggs plus 1 egg yolk, slightly beaten
1C evaporated skim milk (can use half-and-half)
1/4C melted butter
2+ tsp. vanilla extract
1&1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
dough for 1 pie crust
whipped cream or ice cream for topping
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Directions: |
Directions:Preheat the oven to 350 degrees.
Place pie dough into a 9" 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 to cover the inside of shell completely. Fill the shell lip to the edges with pie weights or dried beans (about 2 lbs.) and place it in the oven. Bake for 10 min., remove the foil and weights and bake for another 10 min. or until the crust is deed out and beginning to color.
For the filling, in a large mixing bowl, cream butter and cream cheese until smooth. Add the sugar and salt and beat until combined. Add the eggs mixed with yolk, evaporated skim milk,and melted butter. Beat until combined. Finally, add the vanilla and spices and beat until incorporated.
Pour the filling into the warm prepared crust and bake for 50-75 min, or until the center is set. Place the pie on a rack and cool to room temp. Chill overnight if possible. |
This recipe for Pumpkin Pie is from