"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Tyler VanAusdal

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz.) package cream cheese, softened
1 (15 oz.) can pumpkin puree
1/2 cup butter, melted
2 tsp vanilla
3 eggs
3 1/4 cups powdered sugar
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt

Directions:
Directions:
1. Preheat oven to 400.
2. With a whisk attachment in an electric mixer, whip cream cheese for 5 minutes until light and fluffy, scraping the sides of the bowl often.
3. Add pumpkin and mix for another 5 minutes.
4. Add melted butter and vanilla and mix.
5. Add eggs one at a time, mixing well after each addition.
6. Add powdered sugar, cinnamon, nutmeg, cloves, and salt.
7. Place pie dough in a pie pan. Place pan on a baking sheet.
8. Pour pumpkin pie filling into the pie crust. I find it easier to pour it in after the pie pan is already in the oven.
9. Bake for 15 minutes. Then, lower the temperature to 350 and bake for an additional 42-48 minutes.
10. Let chill in refrigerator for 4 hours.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hrs
Personal Notes:
Personal Notes:
This pie is incredibly soft and creamy. It is probably the best pumpkin pie ever. It has cream cheese and over 3 cups of powdered sugar; how could it not be?

 

 

 

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