"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne Ledet
Added: Sunday, November 30, 2008


1 (8 ounce) package Philadelphia cream cheese (softened)
2 CUPS canned pumpkin, mashed
1 cup sugar
1/4 tsp salt
1 egg + 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 tsp. vanilla extract
1/2 tsp ground cinnamon
1/4 tsp. ground ginger
9" deep dish pie crust
Whipped cream for topping

Preheat oven to 350.

Prepare pie crust as package directs. Bake for 20 minutes.

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. Finally, add the vanilla, cinnamon and ginger and beat until incorporated.

Pour the filling into the warm prepared pie crut and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.

Personal Notes:
Personal Notes:
It is best to make this pie a day ahead. After cooling, cover and place in the refrigerator. The next day, take out of the refrigerator and return to room temperature.

Note the measurement for pumpkin is 2 CUPS ... not 2 CANS!!!




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