Yusra spent all day hinting [read: loudly voicing] that she was craving pumpkin pie. "What's Thanksgiving without pumpkin pie?!" "I haven't had pumpkin pie in years." "Can you please bake one?!"
...
Being the ever-so loving sister that I am, I obliged. Also, I figured we may as well, since we'd have the house to ourselves for the evening. So we ran out to pick up some necessary ingredients that I didn't have on hand, were spontaneously joined by Mustafa and Murtaza, and we [read: I] got to work.
Ultimate Pumpkin Pie
For the filling, you'll need:
For the crust, use any premade pastry dough [NOT pre-baked] or your own favorite pie crust recipe. I actually used the one that I wrote in my previous entry, with the pecan pie. Whichever you end up using, prick holes in the bottom and sides of the pie crust. Bake at 350 degrees Fahrenheit for 15 minutes, and let cool for 10 minutes before using with the pumpkin filling.
To make filling, beat cream cheese on medium speed in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add in pumpkin and beat until well-mixed, scraping down the sides of the bowl with a rubber spatula as needed. Add in sugar, vanilla, and salt and beat until fully incorporated. Pour in half and half, eggs with yolks, and butter and blend. Finally, add cinnamon and ginger. Pour filling into the cooled pie crust and bake at 350 degrees until filling has set, about 50-60 minutes.
Let pie cool for at least 30 minutes before cutting and serving. Serve with whipped cream or vanilla ice cream, if desired.
For the filling, you'll need:
- 1 8-oz package of cream cheese, at room temperature
- 1 15-oz can pumpkin [NOT pumpkin pie filling]
- 1 cup sugar
- 1/2 tsp salt
- 1 tbsp vanilla
- 1 cup half and half
- 1/4 cup [1/2 stick] butter, melted
- 1 egg plus 2 egg yolks, slightly whisked
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 unbaked pie crust
- whipped cream or vanilla ice cream, to serve
For the crust, use any premade pastry dough [NOT pre-baked] or your own favorite pie crust recipe. I actually used the one that I wrote in my previous entry, with the pecan pie. Whichever you end up using, prick holes in the bottom and sides of the pie crust. Bake at 350 degrees Fahrenheit for 15 minutes, and let cool for 10 minutes before using with the pumpkin filling.
To make filling, beat cream cheese on medium speed in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add in pumpkin and beat until well-mixed, scraping down the sides of the bowl with a rubber spatula as needed. Add in sugar, vanilla, and salt and beat until fully incorporated. Pour in half and half, eggs with yolks, and butter and blend. Finally, add cinnamon and ginger. Pour filling into the cooled pie crust and bake at 350 degrees until filling has set, about 50-60 minutes.
Let pie cool for at least 30 minutes before cutting and serving. Serve with whipped cream or vanilla ice cream, if desired.
This pie filling recipe actually comes from Paula Deen, so I knew it would be pretty good. Understatement. It's the best pumpkin pie I've ever had. Though, I suppose that's not saying too much, because I'm not a huge fan of pumpkin pie [don't get me wrong, I don't dislike it, I just don't care much for it].
It's probably the fat from the cream cheese and half and half that make this taste so good. But it's alright. It's Thanksgiving. Indulge!
Mom's probably thrilled.
As for now, I'm ready for a long, deep sleep. After a movie or two, of course.
can you please just open up a bakery and be done with it?
ReplyDelete