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Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from The TOO good to forget Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah and Jeremy
Added: Wednesday, December 31, 2008


1-8oz package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 tsp salt
1 egg plus 2 egg yolks, slightly beaten
1 cup 1/2 and 1/2
1/4 cup (1/2 stick) butter, melted
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger, optional
1 piece pre-made pie dough
whipped cream for topping

Preheat oven to 350F. Press dough into pie pan. Crimp edges for a pretty pattern. Put pie shell in freezer for an hour. Fit a piece of aluminum foil in the pie plate to cover the shell completely. Fill the shell to the edges with pie weights or beans (about 2 pounds) and place in oven. Bake for 10 minutes. Remove foil and weights and bake for another 10 minutes or until crust is dry and beginning to color.

In large bowl, beat cream cheese. Add pumpkin and beat until combined. Add sugar and salt and beat. Add the eggs mixed with the yolks, 1/2 and 1/2 and melted butter until combined. Add vanilla, cinnamon and ginger. Beat until combined.

Pour filling into baked shell. Bake for 50 minutes or until center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and serve with whipped cream.

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