Ingredients for Pumpkin Pie Paula Deen
- 8 ounces (225g) cream cheese, softened
- Canned Pumpkin
- 1 ½ cups (300g) granulated sugar
- ½ teaspoon salt
- Egg Yolk
- 2 large eggs
- Half And Half
- Butter
- Vanilla Extract
- Ground Cinnamon
- Ground Ginger
- Refrigerated Pie Dough
- Whipped cream (for serving, optional)
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How to Make Pumpkin Pie Paula Deen
- Preheat oven to 350°F (175°C).
- Roll out one 14-inch pre-made pie crust and carefully place it into a 9-inch pie plate. Gently press the dough into the bottom and up the sides.
- Crimp the edges to create a decorative pattern.
- Place the pie shell in the freezer for 1 hour to chill.
- Line the chilled pie shell with aluminum foil, ensuring it covers the entire bottom and sides.
- Fill the foil-lined shell with pie weights or dried beans.
- Bake for 10 minutes. Remove the foil and weights, then bake for another 10-15 minutes, or until the crust is lightly golden and beginning to dry.
- While the crust bakes, prepare the filling. In a large bowl, beat 8 ounces (225g) of softened cream cheese until smooth.
- Add 1 (15-ounce) can of pumpkin puree and beat until well combined.
- Add 1 ½ cups (300g) granulated sugar and ½ teaspoon salt. Beat until smooth.
- In a separate bowl, whisk together 2 large eggs and 2 large egg yolks. Add ½ cup (120ml) half-and-half and ¼ cup (60ml) melted unsalted butter. Pour this mixture into the pumpkin mixture and beat until fully combined.
- Stir in 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger (optional). Beat until just incorporated.
- Pour the filling into the partially baked pie crust.
- Bake for 50-60 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before serving. Top with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
149g
Fat
91g
Carbs
19g
