Pumpkin Pie

It's getting to be that time of year.  The time of year for turkey and stuffing and big helpings of pie!  The most important part is the pie!  I love pie...blueberry, apple, pecan, coconut cream...the list could go on forever, but I have never been a fan of pumpkin pie.  I know that last statement just discredited my tastes altogether for some people as it's considered a blasphemous statement.  But if you're still reading, you should be happy to hear that I made one anyway!  And I liked it!

Normally, I would actually forego dessert altogether if pumpkin pie was the only option.  And that means a lot.  But this one! - This one is good!  It tastes more like a pumpkin flavored cheesecake and it's smoother and creamier than the pumpkin pies I have tried in the past.  Just think what someone who loves pumpkin pie would think of it!

PUMPKIN PIE
Recipe from Paula Deen
8 oz. cream cheese
2 c. pumpkin puree
1 c. sugar
1/4 tsp. salt
1 egg + 2 yolks, slightly beaten
1 c. half & half
1/4 c. melted butter
1 tsp. vanilla
1/2 tsp. cinnamon
1 pie crust
whipped cream, for topping

1.  Preheat oven to 350 degrees.

2.  Roll out your pie dough into a pan and crimp the edges.

3.  Line the entire crust with foil then place pie weights/dried beans in the bottom to weight it.  Put in the fridge to firm up for an hour.  Bake for 10 minutes.  Remove from oven, take out the pie weights and foil.

4.  Beat cream cheese.  Add pumpkin, sugar and salt.

5.  Mix together eggs, half & half, and melted butter.  Add to pumpkin mixture. 

6.  Add vanilla and cinnamon and beat until well blended.

7.  Pour the filling into the warm pie crust.  Bake for 50 minutes, or until center is set.

8.  Cool pie on a wire rack.  Once cold, top with whipped cream!

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