Friday, October 23, 2009

Creamiest Pumpkin Pie

I'm declaring the official start of "Pumpkin Mania Weekend" here at Frontier Kitchen. Over the past month or so I've concocted several scrumtious pumpkin recipes but they keep getting pushed to the side so I can blog about some of my other favorite recipes. Not today! Today we're going to start the pumpkin mania with my favorite pumpkin pie recipe, from none other than Mrs. Paula Dean!

As a southerner I can't help but heart Paula Dean and you know that if you try one of her desserts that it's going to be amazing b/c they're filled with cream cheese or butter...or both like this recipe!

In a mixer combine cream cheese (what did I tell ya?) and 1 cup of fresh or canned pumpkin.

Next add in your sugar, salt, eggs, half and half, and some melted butter. Beat.
You gotta put the emphasis on the butter b/c that's what Paula Dean believes in. Whenever you watch her cook she gets a big smile and a little extra twinkle in her eye when the butter gets added to the recipe.


Now throw in vanilla cinnamon and pumpkin pie spice.
Btw, does anyone else love that pumpkin pie spice from McCormick? It's a thing of beauty.



Gently fold in the other cup of pumpkin.

Get everything nice and combined.

Pour into prepared pie crust and bake at 350 for 50 minutes. Or about a 25 - 30 minutes if you want to make some mini ones like this:

Aren't they cute? I just used the regular sized muffin tins and when they were finished I put them in foil muffin wrappers, topped them with whipped cream and took them to my husband's office. Two days after I made these I was on Bakerella's blog and saw that she too made some mini pumpkin pies. Hers are really cute so you should go check them out!

After 50 minutes, or when the middle is only slightly jiggly, your pie is ready! I love how it came out with little bursts of cinnamon here and there. It just looks all the more homemade and like it really wants you to grab a slice and curl up by the fire.

Oh, and I highly recommend putting the cooled pies in the fridge for at least an hour so that they can get nice and chilled before serving.
Paula Dean's Creamy Pumpkin Pie (slightly adapted)
Filling for two full-sized pies
1 8 oz. bar of cream cheese, softened
2 cups of canned pumpkin, divided
----> Blend together cream cheese and one cup of the pumpkin.
1 cup of sugar
1/2 tsp. salt
1 egg
2 egg yolks
1 cup half and half
1/4 cup butter, melted
----> Add to cream cheese mixture and blend until smooth.
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
----> Blend into pumpkin filling. Add remaining cup of pumpkin puree by folding it into the filling.

Pour the filling into two prepared pie crusts (or freeze half of it to use later!) and bake for 50 minutes or until the middle is just slightly jiggly. Cool pies and then refrigerate for at least an hour.

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