Behind the Recipes
Pumpkin Pie by Divya Gugnani
Makes 8 servings
INGREDIENTS:
1 (8 oz.) package cream cheese, softened
2 cups canned pumpkin
1 cup granulated sugar
1 pinch of salt
1 egg, plus 2 egg yolks lightly beaten
1 cup half-and-half
1/4 butter, melted
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 piece pre-made pie dough
PREPARATION:
1. Preheat oven to 350 degrees F.
2. Press 1 piece pre-made pie dough into the bottom of a 9 inch pie pan, covering sides as well. Pinch and crimp the edges of the dough along the edges, creating a decorative pattern. Place shell in freezer until firm, about 1 hour.
3. Nestle a piece of aluminum foil to cover the inside of the pie shell completely. Add pie weights or dried beans to the middle and place in oven for 10 minutes. Remove the foil and weights and bake for approximately 10 additional minutes or until the crust is dried out and beginning to brown.
4. For the filling, place the softened cream cheese in a mixer and mix until cream cheese is light and fluffy. Add pumpkin and continue to mix until combined. Add sugar, salt, eggs, half-and-half, and butter and beat until combined. Add spices and vanilla until fully incorporated.
5. Pour filling into prepared crust and bake for 50 minutes to an hour, checking regularly or until the center is set. Place cooked pie on a wire rack until cool. Serve at room temperature.
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