Pumpkin Pie

The quintessential pumpkin dish: PIE!

Pumpkin Pie

serves 8

*Paula Dean*

Ingredients

8 oz reduced-fat (neufchatel) cheese

2 c pumpkin

1 c sugar

1/4 t salt

1 egg PLUS 2 egg yolks, slightly beaten

1/2 c milk

1/2 c cream

4T melted butter

1 t vanilla extract

1/2 t cinnamon

1/4 t ginger

1 pie crust

Directions:

1.  Preheat oven to 350*

2.  Place pie down down into 9-inch pie pan and press along the bottom an all sides, making pretty.  (Obviously, I'm not very talented in this department!  It may not look pretty, but its Yummy!)

3.  Place the pie shell in the freezer for at least an hour to firm up.  Melted butter is NOT  a pie crusts friend!

4.  Fit a piece of aluminum foil to cover the inside of the shell.

5.  Fill the shell with dried beans ( you CAN use the beans after) and place it in the oven, bake for 10 minutes.  You do this so the crust doesnt puff during cooking.  I didnt add enough beans, so mine puffed in one spot.  You should use about 2 lbs. 

6.  Remove the beans and foil and bake for another 10 minutes until the crust is dried out and begins to color.

7.  For the filling: in a large mixing bowl, beat the cream cheese with a mixer. 

8.  Add the pumpkin, beat until combined.

9. Add the sugar and salt, beat until combined. 

10.  Add the eggs/yolks, half and half, and melted butter, mix until combined. 

11.  Add the vanilla, cinnamon, and ginger, beat until incorporated

12.  Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set.

13.  Let the pie cool to room temp, serve with whipped cream

Note:

This was a new recipe for me.  I found I had too much "pie" for my "crust," so I put the remainder filling in a greased cake pan and cooked it with the pie.  What do you have here?  Pumpkin Pudding.  Serve with graham crackers.  Delish!