Almost Paula Deen’s Pumpkin Pie

Almost Paula Deen’s Pumpkin Pie
This vegetarian recipe serves 8. One portion of this dish contains about 4g of protein, 26g of fat, and a total of 450 calories. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. Thanksgiving will be even more special with this recipe. Head to the store and pick up pumpkin, sugar, dairy-free margarine, and a few other things to make it today.

Instructions

1
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern.
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2
Put the pie shell back into the freezer for 1 hour to firm up.Preheat the oven to 350ºF.Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven.
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Dried BeansDried Beans
Pie CrustPie Crust
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Aluminum FoilAluminum Foil
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3
Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer.
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4
Add the pumpkin and beat until combined.
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PumpkinPumpkin
5
Add the sugar and salt, and beat until combined.
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SugarSugar
SaltSalt
6
Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
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ButterButter
GingerGinger
Egg YolkEgg Yolk
EggEgg
7
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set.
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8
Place the pie on a wire rack and cool to room temperature.
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9
Cut into slices and top each piece with a generous amount of dairy-free whipped cream.
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Whipped CreamWhipped Cream
DifficultyExpert
Ready In2 hrs, 40 m.
Servings8
Health Score4
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