Tuesday, December 11, 2012
1 (8 oz) package cream cheese, softened
1 (15 oz) canned pumpkin (not pie filling)
1/2 cup sugar
1/3 cup brown sugar
1/4 teaspoon salt
1 whole egg
2 egg yolks (slightly beaten, all eggs)
1 cup half and half
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 frozen Pillsbury pie crust (or 1 deep dish, baking time will be longer)
Whipped cream (optional)
Preheat oven to 350 degrees.
Follow directions for pie crust.
Filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add pumpkin and beat until combined. Add sugars and salt, beat until combined. Add the eggs, half and half, and melted butter, beat until combined. Add vanilla, cinnamon, and pumpkin pie spice, and beat for 1 minute.
Pour the filling into the warm prepared pie crusts and bake for 50 minutes, or until center is set. Place pie on wire rack and cool to room temperature.
Note: It took 1 hour and 5 minutes to completely cook my 2 pies, so I suggest inserting a toothpick every 10 minutes after the first initial 50 minutes has passed, till toothpick comes clean.
Melissa Frederick (Idea from Paula Deen's recipe)