Description
Creamy Paula Deen pumpkin pie combines Southern hospitality with classic autumn flavors. Silky spiced filling nestles in a buttery crust, inviting you to savor seasonal comfort on a delightful plate.
Ingredients
Scale
- 1 (226 g / 8 oz) softened cream cheese
- 2 cups (480 ml) mashed canned pumpkin
- 1 cup (200 g) sugar
- 1 piece pre-made pie dough
- 1 plus 2 egg yolks, slightly beaten egg
- 1 cup (240 ml) half and half
- ¼ cup (60 ml) melted butter
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp optional ground ginger
- whipped cream for topping
Instructions
- Pie Crust Preparation: Preheat oven to 180°C/350°F. Carefully drape pie dough into a 9-inch pan, pressing against bottom and sides with gentle precision. Crimp edges elegantly, then freeze for 1 hour. Line with foil and pie weights, baking for 10 minutes. Remove weights and foil, return to oven for additional 10 minutes until lightly golden.
- Filling Foundation: In a large mixing bowl, whip cream cheese until silky smooth. Incorporate canned pumpkin, blending until completely unified. Mix in sugar and salt, creating a velvety consistency.
- Spice and Moisture Integration: Delicately fold eggs, half-and-half, and melted butter into the mixture. Introduce vanilla extract, ground cinnamon, and optional ground ginger, stirring until spices distribute evenly throughout the filling.
- Baking Transformation: Pour filling into pre-baked crust, ensuring an even surface. Slide into preheated oven and bake for approximately 50 minutes, monitoring for a subtle center jiggle that signals perfect custard consistency.
- Cooling and Presentation: Transfer pie to wire rack, allowing complete cooling for filling to set and flavors to harmonize. When serving, slice with precision and garnish with a cloud-like dollop of freshly whipped cream.
Notes
- Chill the Crust: Freezing the pie crust for 60 minutes creates a sturdy, flaky base that prevents soggy bottoms and maintains crisp edges during baking.
- Blind Bake with Precision: Using pie weights or dried beans prevents the crust from puffing up, ensuring an even, golden-brown foundation for your pumpkin pie.
- Smooth Filling Technique: Whip cream cheese thoroughly and incorporate ingredients gradually to achieve a silky, lump-free filling that guarantees a velvety texture.
- Check Doneness Carefully: Look for a subtle jiggle in the pie’s center when baking – this indicates a perfectly cooked custard-like filling that will set beautifully while cooling.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg