Pumpkin Pie
Pumpkin Pie is a vegetarian recipe with 8 servings. One serving contains 426 calories, 5g of protein, and 27g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of whipped cream, vanillan extract, cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.
Instructions
Preheat the oven to 350 degrees F.
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.
Put the pie shell back into the freezer for 1 hour to firm up. 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.
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.
Add the pumpkin and beat until combined.
Add the sugar and salt, and beat until combined.
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.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set.
Place the pie on a wire rack and cool to room temperature.
Cut into slices and top each piece with a generous amount of whipped cream.