Natalia's Thanksgiving Pumpkin Pie

8-10
Servings
15-20m
Prep Time
50m
Cook Time
1h 5m
Ready In


"My daughter made this for Thanksgiving and it was a hit. It's based off of one of Paula Deen's recipes with some tweaks."

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (241.4 g)
  • Calories 608.5
  • Total Fat - 38.4 g
  • Saturated Fat - 18.2 g
  • Cholesterol - 829.8 mg
  • Sodium - 421.4 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 2.6 g
  • Sugars - 27.6 g
  • Protein - 17.9 g
  • Calcium - 175.9 mg
  • Iron - 3 mg
  • Vitamin C - 33.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 350 °F.

Step 2

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 very edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10-15 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

Step 3

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, ginger, if using, and nutmeg, and beat until incorporated.

Step 4

Pour the filling into the warm prepared pie crust. If desired, add decorative pieces of pie dough (using extra pie dough, of course), such as making leaf cut-outs and circling them around the edges. Bake the pie for 50 minutes, or until the center is set. See Note.

Step 5

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, if desired.

NOTE: If decorating with pieces of pie dough, such as leaf cut-outs, as described in the method, keep an eye out to prevent the edges from over-browning. Once they become golden and perfectly browned, make an aluminum foil ring wrapped around edges to prevent them from over-browning/burning. This is also true for any pie that has edges.


Tips & Variations


No special items needed.

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