Paula Deen Pumpkin Pie Recipe

This Paula Deen Pumpkin Pie is a rich and creamy recipe, which is made with a surprise ingredient: cream cheese. This creates an incredibly smooth, tangy, and decadent filling that sets it apart from a traditional pumpkin pie. It’s the perfect holiday dessert, ready in about 1 hour and 20 minutes, plus chilling and cooling time.

Paula Deen Pumpkin Pie Ingredients

• 1 (9-inch) unbaked pie crust (pre-made or homemade)
• 8 oz (1 block) cream cheese, softened
• 2 cups canned pumpkin puree
• 1 cup sugar
• 1/4 teaspoon Salt
• 1 large egg plus 2 large egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger (optional)
• Whipped cream, for topping

How To Make Paula Deen Pumpkin Pie

To Prepare the Crust:

1. Prep and Chill Crust: Press your pie dough into a 9-inch pie pan. Pinch and crimp the edges to create a decorative border. Place the pie shell in the freezer for at least 1 hour to firm up.
2. Blind Bake the Crust: Preheat your oven to 350°F (175°C). Line the inside of the frozen pie shell with a piece of aluminum foil, covering it completely. Fill the shell with pie weights or dried beans.
3. Finish Baking Crust: Bake for 10 minutes. Carefully remove the foil and pie weights, then return the crust to the oven and bake for another 10 minutes, or until it looks dry and is just beginning to color.

To Make the Filling and Bake the Pie:

1. Mix the Filling: In a large mixing bowl, use a hand mixer to beat the softened cream cheese until smooth. Add the pumpkin puree and beat until combined. Add the sugar and salt and beat again.
2. Combine Wet Ingredients: Add the beaten egg and egg yolks, the half-and-half, and the melted butter. Beat until everything is well combined. Finally, beat in the vanilla, cinnamon, and optional ginger.
3. Fill and Bake: Pour the pumpkin filling into the warm, pre-baked pie crust. Bake for 50 minutes, or until the center of the pie is set (it should have only a slight jiggle).
4. Cool and Serve: Place the pie on a wire rack and let it cool completely to room temperature. Once cooled, you can chill it further in the refrigerator. Cut into slices and serve with a generous dollop of whipped cream.

Recipe Tips

• How do I prevent a soggy crust? The most important step is to “blind bake” the crust before adding the wet filling. Chilling the crust for an hour before baking and using pie weights helps the crust hold its shape and become crisp.
• Why use room temperature cream cheese? Using softened, room temperature cream cheese is essential for a smooth, lump-free filling. Cold cream cheese will be difficult to beat and will leave small lumps in your pie.
• How do I know when the pumpkin pie is done? The pie is ready when the edges are set and the center has a slight, gentle jiggle to it. It will continue to firm up as it cools. If a knife inserted near the center comes out clean, it’s done.
• Can I use a store-bought crust? Absolutely. To save time, you can use a pre-made pie dough from the refrigerated or frozen section. Just be sure to follow the steps for blind-baking it before you add the filling.

What To Serve With Pumpkin Pie

This classic holiday pie is a perfect dessert on its own, but it’s even better with:

• A big dollop of whipped cream (as suggested)
• A scoop of vanilla bean ice cream
• A drizzle of caramel sauce
• A hot cup of coffee

How To Store Pumpkin Pie

• Refrigerate: Because this pie contains dairy and eggs, it must be stored in the refrigerator. Cover it loosely with plastic wrap or foil and it will keep for up to 4 days.

Pumpkin Pie Nutrition Facts

• Calories: ~450 kcal per slice
• Protein: 7g
• Fat: 25g
• Carbohydrates: 48g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Pecan Pie Recipe
• Paula Deen Tomato Pie Recipe