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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

The Best Pumpkin pie Recipe

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This recipe for The Best Pumpkin pie is from The Quaghebeur Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie Crust
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½ Cup Butter
½ Cup Philadelphia Cream Cheese
1 ½ Cup Flour

Pie Filling
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3 Eggs
1 Cup White Sugar
1 Large Tbsp Cinnamon
⅓ Tsp Ginger * Instead of powdered ginger, I like to cut a piece of ginger root squeeze with garlic press
⅓ Tsp All Spice
Few Grains Salt
2 ¼ Cups prepared Pumpkin
1 Cup Milk
Directions:
Directions:
To make the pie dough, cream the butter and cream cheese together. Mix in the flour ½ cup at a time, and kneed until you've formed a dough ball. Place into the refrigerator for an hour.
Remove from the fridge, and cut the dough in half.
Roll out the dough for your pies, and place into shallow pie pans. Prick the pie shells with a fork so that the dough does not puff up during baking.
To make the filling, Beat eggs only until whites and yolks are well blended. Gradually beat in sugar and add spices and salt. Stir in pumpkin and milk.
Pour half into each crust lined pie plate and bake in hot oven (450ºF) for the first 10 minutes, then reduce temperature to moderate (350ºF) and bake for 45 minutes (or until filling is firm).

Cool and serve with whipped cream. I need to make a dozen or so of these each October.
Number Of Servings:
Number Of Servings:
2 pies
Preparation Time:
Preparation Time:
2 hours

 

 

 

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