Monday, November 15, 2010

Guest Chef: Super-Yummy Pumpkin Pie

 Today we have a guest chef who is a fellow foodie 

Let's give a big Welcome to:

By day, I am a middle school teacher and full-time grad student, but by night, I am a project person! I absolutely LOVE to be working on millions of different things at once. I've decided the apple doesn't fall too far from the tree because my mom and sisters are the same way. All through school I participated in any class which allowed me to be creative (sewing, acting, singing, photography, interior design, web design, foods, etc). I guess you could say it is a passion! I currently have a recipe site and blog design site, but I'm super excited to have added my affiliation with This & That Creative!

Super-Yummy Pumpkin Pie

With Thanksgiving approaching, I figured a yummy and slightly different take on Pumpkin Pie would be appropriate!  This recipe started as a Paula Deen recipe, was tweaked a bit by my sister-in-law, and then was tweaked a bit more by me!  It has definitely become my very favorite pumpkin pie (sorry, Mom!!).

Pie Crust
1 1/4 c. flour
1/3 c. shortening
1/2 t. salt
3-4 T. cold water

Blend ingredients together with a couple of forks or a pastry cutter.  Chill the dough for about an hour and then roll it out between two pieces of wax paper (that way, you can just peel one piece off and easily place the pie crust in your dish without it tearing too badly).  Poke some holes in the crust with the tines of a fork to eliminate bubbling.  

Pie Filling
8 oz. cream cheese, softened
2 c. canned pumpkin
1 c. sugar
1/4 t. salt
1 egg + 2 egg yolks, slightly beaten together
1 c. half & half
1/4 c. melted butter, cooled a bit
1 t. vanilla
1/2 t. cinnamon
3/4 t. pumpkin pie spice**

(This makes just slightly more filling than you need for a 9" ceramic pie pan, so you can make cute, little pies with the extra if you'd like)

Heavy whipping cream, whipped with vanilla and powdered sugar added to desired taste

**if you don't have pumpkin pie spice in your cupboard, don't go buy's my recipe for homemade pumpkin pie spice which is just as nice (or nicer) than the "real" thing!**

Homemade Pumpkin Pie Spice
1 T. cinnamon
1 T. ginger
1 T. cloves
1/2 T. nutmeg
1/2 t. all spice

Just mix it all together in a small container!  Easy, easy, easy.  Furthermore, you can "control" which flavors you like/dislike by omitting one all together, or adding a little extra of one you love. 

Prepare your pie crust ahead of time, if possible (it can be frozen in a pie dish and thawed the night before you need it, if that's easier).  Leave the crust in the fridge to keep cool until you are ready to fill it.  

Preheat your oven to 350*.

Melt your butter and allow it to cool.  Beat the softened cream cheese while adding the pumpkin.  When those two ingredients are combined, add the sugar and salt.  While those ingredients are mixing, beat the egg and yolk in a smaller bowl using a wire whisk and add the half & half, butter, and vanilla to the egg mixture to create your "wet" ingredients.  Sprinkle the spices into the pumpkin mixture and then slowly start adding your wet ingredients.

When all the filling ingredients are incorporated, pour the filling into your prepared pie crust and bake for 50-60 minutes or until the center is firm and set (the time all depends on how deep your pie dish is).  

After baking, allow your pie to cool to room temperature.  Top it with whipping cream just before serving, and enjoy!
Thank you Aliese and This & That Creative for visiting and sharing such a wonderful recipe.  Now go practice your pumpkin pie so you will be ready for Thanksgiving next week.  

1 comment:

  1. yum never had it with half and half and cream cheese! looking forward to trying it out! looks divine



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