Ingredients for Cheesecake Factory's Original Recipe For Pumpkin Pie Filling
- 9 inch pie crust (recipe of your choice)
- Dark Brown Sugar
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons molasses
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Clove
- ¼ teaspoon salt
- Canned Pumpkin Puree
- 2 large eggs
- 1 cup heavy whipping cream
- Whipped Cream
- 1 tablespoon vanilla extract
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How to Make Cheesecake Factory's Original Recipe For Pumpkin Pie Filling
- Preheat oven to 375°F (190°C).
- Prepare a 9-inch pie crust (your recipe or contact me for a suggestion). Gently fit the crust into a 9-inch glass pie plate and crimp the edges.
- Prick the bottom of the crust with a fork to prevent bubbling. Refrigerate for at least 1 hour.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 8 minutes.
- Remove the weights and parchment paper. Bake for another 2-3 minutes, or until lightly golden.
- In a large bowl, whisk together: ¾ cup packed light brown sugar, ½ cup granulated sugar, ¼ cup all-purpose flour, 2 tablespoons molasses, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon salt.
- Add 2 large eggs and 1 cup heavy whipping cream to the bowl.
- Whisk until smooth and well combined. Stir in 1 tablespoon vanilla extract.
- Pour the pumpkin filling into the pre-baked pie crust.
- Place the pie plate on a baking sheet to catch any spills.
- Bake for 40-45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before serving. Serve chilled with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
159g
Fat
97g
Carbs
21g
