Hamdi Saidani Paula Deen’s Pumpkin Pie is made with cream cheese, canned pumpkin, sugar, eggs, half-and-half, melted butter, vanilla extract, cinnamon, and a pre-made pie crust. This delicious pumpkin pie recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 1 (8 oz) package softened cream cheese
- 2 cups mashed canned pumpkin
- 1 cup sugar
- 1/4 teaspoon salt
- 1 plus 2 egg yolks, slightly beaten egg
- 1 cup half and half
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon optional ground ginger
- 1 piece pre-made pie dough
- for topping whipped cream
How To Make Paula Deen Pumpkin Pie?
- Preheat Oven to 180°C / 350°F: Set your oven to the desired temperature to ensure it’s ready for baking.
- Prepare the Crust: Place the pie dough in a 9-inch (23cm) pie pan, pressing down on the bottom and sides. Pinch and crimp the edges for decoration, then freeze for 1 hour to firm up. Line the crust with foil and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and foil, and bake an additional 10 minutes, or until the crust is lightly golden.
- Make the Filling: In a large bowl, beat softened cream cheese until smooth. Add the canned pumpkin and mix until combined. Add the sugar and salt, mixing until smooth. Incorporate the egg mixture, half-and-half, and melted butter, mixing until fully blended. Add vanilla, cinnamon, and optional ginger, mixing until well incorporated.
- Pour and Bake: Pour the filling into the warm pie crust. Bake for about 50 minutes or until the center is set. Cool on a wire rack to room temperature.
- Serve: Slice and top with whipped cream as desired.
Recipe Tips:
- Use Room-Temperature Ingredients: Make sure the cream cheese is fully softened to room temperature before mixing. This helps create a smoother filling without lumps.
- Chill the Pie Crust: Freezing the pie crust for an hour before baking helps it hold its shape and prevents shrinking during baking.
- Don’t Overmix the Filling: After adding the eggs, mix gently to avoid adding too much air, which can cause the filling to crack when baking.
- Bake with Pie Weights: When pre-baking the crust, use pie weights or dried beans to prevent bubbling and ensure an even, flat crust.
- Check the Center for Doneness: The pie is ready when the center is set but still slightly jiggles. It will firm up as it cools, giving a perfect texture.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover pumpkin pie cool to room temperature. Then, cover the pie tightly with plastic wrap or place it in an airtight container. Refrigerate for up to 3 days.
- Freeze: Allow the pumpkin pie to cool completely before wrapping it tightly with plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 1 month.
Nutrition Facts
Serving Size: 1 slice (1 of 8 slices)
- Calories: 573 kcal
- Total Fat: 36g
- Saturated Fat: 18g
- Cholesterol: 160mg
- Sodium: 415mg
- Potassium: 220mg
- Total Carbohydrate: 56g
- Dietary Fiber: 3g
- Sugars: 35g
- Protein: 7g
Try More Paula Deen Recipe:
- Paula Deen Pineapple Casserole
- Paula Deen Cinnamon Rolls
- Paula Deen Banana Pudding Recipe With Vanilla Wafers
- Paula Deen Baked French Toast
Paula Deen Pumpkin Pie
Description
Paula Deen’s Pumpkin Pie is made with cream cheese, canned pumpkin, sugar, eggs, half-and-half, melted butter, vanilla extract, cinnamon, and a pre-made pie crust. This delicious pumpkin pie recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat Oven to 180°C / 350°F: Set your oven to the desired temperature to ensure it’s ready for baking.
- Prepare the Crust: Place the pie dough in a 9-inch (23cm) pie pan, pressing down on the bottom and sides. Pinch and crimp the edges for decoration, then freeze for 1 hour to firm up. Line the crust with foil and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and foil, and bake an additional 10 minutes, or until the crust is lightly golden.
- Make the Filling: In a large bowl, beat softened cream cheese until smooth. Add the canned pumpkin and mix until combined. Add the sugar and salt, mixing until smooth. Incorporate the egg mixture, half-and-half, and melted butter, mixing until fully blended. Add vanilla, cinnamon, and optional ginger, mixing until well incorporated.
- Pour and Bake: Pour the filling into the warm pie crust. Bake for about 50 minutes or until the center is set. Cool on a wire rack to room temperature.
- Serve: Slice and top with whipped cream as desired.
Notes
- Use Room-Temperature Ingredients: Make sure the cream cheese is fully softened to room temperature before mixing. This helps create a smoother filling without lumps.
- Chill the Pie Crust: Freezing the pie crust for an hour before baking helps it hold its shape and prevents shrinking during baking.
- Don’t Overmix the Filling: After adding the eggs, mix gently to avoid adding too much air, which can cause the filling to crack when baking.
- Bake with Pie Weights: When pre-baking the crust, use pie weights or dried beans to prevent bubbling and ensure an even, flat crust.
- Check the Center for Doneness: The pie is ready when the center is set but still slightly jiggles. It will firm up as it cools, giving a perfect texture.
Paula Deen Pumpkin Pie
