no 52: pumpkin pie

alright, its time to share the pumpkin pie recipe i used for our thanksgiving…having never made one, i was a little nervous, but it turned out great thankfully! sadly, this is the last recipe for my challenge! can you believe it?! 52 recipes are new and learned for this year! it has been an awesome challenge, and now i can say i’ve finished my new year’s resolution. as a side note, i only have about 15 more psalms to copy as well, so i’m on schedule to get both of my resolutions for 2012 knocked out!

while the recipe calls for canned pumpkin, i ended up using the remaining two cups of pumpkin i had frozen from roasting for our pumpkin soup. this was so fun–i was so glad to be able to make this completely from scratch. i’m considering this a win for domesticity.

paula deen’s pumpkin pie

8oz package cream cheese (softened)

2 c. canned pumpkin


1 c. sugar

1 egg, plus 2 egg yolks slightly beaten

1 cup half-and-half

1/4 c. melted butter

1 t. vanilla

1/2 t. ground cinnamon

1/4 t. ground ginger

pie dough

whipped topping

i made a gluten-free crust for the pie dough using a recipe from you won’t believe its gluten-free. it is cornstarch based, but also has cream cheese in it. once the dough was assembled, i followed the directions to line the pie pan and press on all sides. using a fork, i made the edges pretty, then let the pie set in the freezer for an hour. yep. a whole hour.

preheat the oven to 350 degrees. fit a piece of foil to fit inside the pie crust and use about 2 lbs of beans (we used rice) to act as a weight while baking. bake for 10 minutes, then remove the weight and bake for another 10 minutes.

while the crust is baking, you can assemble the filling ingredients. in a large bowl, beat the cream cheese. add the pumpkin and beat together. add the sugar and salt and beat all together. add the eggs, half-and-half and melted butter and beat until combined. finally, add the vanilla, cinnamon, and ginger (we also added a touch of nutmeg as well). pour the filling into the warm prepared pie crust. bake for 50 minutes or until the center is set. place on a wire rack to cool to room temperature.

serve with while cream. again, for this i made up a quick batch of whip cream using heavy whipping cream, powdered sugar, vanilla, and a touch of lemon zest.

my picture is a ramekin full of the filling leftovers–we ate the actual pie way too fast for a good picture. great pumpkin pie, great dessert for our thanksgiving meal and great way to end my 52 recipe challenge!

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