Hi everyone and hope you are not too hungover from all this weekends sugar. Before I tell you about my pumpkin pie to die for, I want to tell you about a workshop I will be facilitating: “How to Finally Use Your Food Processor that Has Been Sitting in the Box since it Was Ordered From Your Wedding Registry”
Wed., November 18th
Fee: $30.00 per person
Please email me if you and your pals are interested at firstname.lastname@example.org
So, I’ll be quick-this pie rocks! I found it on line but modified it with a rich heavy cream and a homemade graham cracker crust. Please consider making your own crust because it tastes so good and really is simple. 3 ingredients-that’s it!
I made it with my daughter who was very proud to bring it to her class party (see video below). When only half was eaten, I wrapped it up, left with it, and gave it to a friend outside who said she had not made her husband a cake for his birthday that day. A perfect ending to a perfect pie day!
1 (8-ounce) package cream cheese, softened
1 15 oz. can pumpkin
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup heavy cream
1/2 stick melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
* Whipped cream, for topping
For the filling, combine the melted cream cheese and pumpkin. Add all the other ingredients and stir until fully combined by hand or, preferably, in a mixer.
2 cups graham cracker crumbs-one pkg.
1/2 cup melted butter
1/3 cup sugar
Pie Crust Preparation:
Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. The lower oven temp. to 350 degrees.
Pour the filling into the warm prepared pie crust and bake for 1 hr. 30 minutes at 350 degrees, or until the center is set. Make sure to fully cover the pie with tin foil so the crust doesn’t burn. That pie is going to be in there for a long time! When it is done,place on your counter to cool and top with whipped cream if you like that-I don’t…