Pumpkin Pie

Total Time:
1 hr 35 min
Prep:
15 min
Inactive:
30 min
Cook:
50 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1 piece pre-made pie dough
  • Whipped cream, for topping
Directions

Preheat the oven to 350 degrees F.

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

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

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. 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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    828 Reviews
    5828
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    The pie turned out delicious but I made a little twist on the recipe. 
    1. I used 2% evaporated milk instead of half-and-half. No problem. 
    2. I doubled the cinnamon and ginger, and added 1/8tsp of clove. 
    3. I added 1 Tbsp of cornstarch. Without it, the pie will be runny. 
    4. Bake at 350F for 1 hour, not 50 mins. (don't forget to bake crust first). 
     
    The mixture can fill two 6" crust. (6" exclude the side) so I used the rest to make pumpkin bread. Simply put 2 cups of self-rising flour, mix it up, add milk until you reach the right consistency of bread. I also added some pecan. You can use chocolate too if you like. I bake it together with the pie. Bread needs extra 10-15 mins at this temperature. 
     
    The pie is delicious but I give it 4 stars because the recipe is not entirely accurate.
    I made this for my wife, who grew up on pumpkin pie, however, I believe sweet potato pie to be far superior. 
    This recipe was definitely better than the run of the mill, bland pp. However, after reading the comments I decided to use only 1/2 cup of half and half. That was the only thing that made this pie edible. Had I used the entire cup, it would have been mush.  
    The cream cheese added a nice twist and it went well with homemade vanilla ice cream.
    This is a really good recipe. How can it not be with all that yummy fat in it? :) I made this for Thanksgiving and it was the first dessert to go. I was lucky I got a bite. My brother text me the next day just to say that it was the best pumpkin pie he's ever had and it trumped the pumpkin cheesecake that someone else brought. The only modification I made was more spices because I didn't want it to turn out bland like some of the other reviewers warned about and slightly less half & half.
    It was ok. Definitely needs some pumpkin spices!!
    The batter was very liquidy,needed less half and half.Also it needs to be refrigerated before serving-it helps set it up a lot more since it's not the consistency of traditional pumpkin pie.I added a little cinnamon.I would recommend but I think next year I'm going to try a different recipe.
    I was really excited about this pie because a.) I love Paula Deen's recipes, and b.) I love cream cheese. Unfortunately, it didn't turn out as delicious as I had hoped it would. The cream cheese and lack of spice, had a negative effect in my opinion. I definitely prefer a traditional pumpkin pie to this, and my boyfriend agreed, though he still liked it a little more than me. It's somewhere between a pumpkin pie and a cheesecake, however I would rather it be one or the other. It was "good," not "great," and I would not make again.
    Best pumpkin pie I have ever made! So good that I had to make a second pie the day after Thanksgiving! Note, the pie will look undercooked when you take it out of the oven. Just, put it in the fridge and let it set overnight. Also, the recipe makes more than just one pie. I put the extra in dishes and baked them as well. Delicious!
    Tastiest pumpkin pie ever! I've made several pumpkin pie's over the years and tried different recipe's and although they were all pretty good, this one was the best! 
    This is a more decadent recipe but calories don't count during the holidays, right? 
    A few things to note: 
    - this recipe makes enough filling for two pies 
    - the pies were still gooey in the middle after 50 mins so I left it in for a total of 105 mins. Even after 105 mins the pie was still gooey in the middle. It tasted creamy and delicious but I was worried that it looked undercooked. The second pie was put in the fridge and by the next day it was perfectly set (not gooey anymore) and still creamy and delicious.  
    - I think the pie was better after being refrigerated overnight so I think I will make this 1 day in advance next time.  
    - the cream cheese adds a delicious tangy flavor but the pie does not at all taste anything like a cheesecake. 
     
    I made 1 pie and then put the extra fillingin custard cups to cook. YUMMY! 
    first time trying pumpkin pie and felt that Paula's recipe was the BEST.. wish you were still on t.v.
    This recipe came out way too runny. I should have used less batter in the pie crust. I tried some even though it was runny and I wasn't impressed with the taste either.  
     
    I baked this for 1 hour and 40 minutes and it was still too runny. 
     
    I definitely had enough filling for 2 pies (one was slightly smaller). I loved Paula Dean's tip on the video about using the second pie crust to make the crust prettier. I did add about 1 and a half teaspoons more cinnamon and a teaspoon more pumpkin pie spice plus a dash of cloves. Basically, taste it and see what it needs more of. The final result was fantastic! I did bake it about 10 minutes longer, but it shouldn't need more than that. I baked it the night before and put it in the fridge after it cooled. Everyone loved it! It's lighter than normal pumpkin pies, which is welcome after a heavy Thanksgiving meal.
    This pie was outstanding! Made it today for Thanksgiving dinner and was loved by all. I did follow recipe but did bake a little longer as recommended by others. Will make this one again!
    Filling is delicious! I was on a time and effort crunch since this was my first year making a whole Thanksgiving meal (only for two people and a dog, but come on, baby steps), so I used a graham crackers crust with just the filling, and it's great! I used 3/4 cup 2% milk because my Half and Half wasn't as new as I had thought (oops). It ended up needing just a few extra minutes (maybe 55 minutes total time in oven).
    Like others, I had to cook it an extra 15 minutes. It came out well, but I think I like the traditional version better; I am a sugar addict but this is too sweet/fluffy for me. Even when I just licked a bit off the pie slicer, I had to drink a couple of swigs of milk for my throat not to hurt.
    I see now that everyone says it makes 2 9-inch pies but I didn't look until it was too late! I had to just throw away my extra filling :(. Also takes waaaay longer to bake as I see everyone else noticed too! Oh well, lesson learned. Tastes delis!
    I read the reviews before trying this recipe. I followed the recipe exact. raw batter was not too wet like others stated. When totally mixed it had the consistency of a cake batter. I recommend whipping the cream cheese really well with an electric mixer and then creaming in the sugar until fluffy. The pies set up nicely in the oven although I did have to cook it 15 min longer than the recipe states. I like a very full pie and found the recipe did NOT fill two 9 inch deep shells. made another half recipe and it filled the shells generously with a little to spare.
    horrible recipe. should have watched the video first....that was more like a half stick of creamcheese, and 2 CANS of pumpkin puree....not 2 cups...way too much half and half which i already figured, but still too watery when i cut it in half, good thing i can pass this off as a pumpkin cheesecake.
    OMG!! Best pumpkin pie I have ever had!!!!!
    BEST pumpkin pie recipe I've tried. I didn't realize until now that it's the traditional allspice that makes my throat feel funny. Of course, you can always add it to give it a more traditional taste. The cream cheese gives it a fluffier texture that I also like, but wouldn't go so far as to liken it to cheesecake. It is a watery batter, but it sets up just fine while cooling. (I baked it an extra 8 minutes).  
     
    NOTE: this recipe actually makes 2x 12" pies.
    Really good! I listened to some of the other reviews and mixed the eggs, butter and half & half with the cream cheese and then added the pumpkin. I also used little bit more cinnamon and added some nutmeg. Based on the other reviews I thought there would be a lot of filling left so I put some of the left over crust into a small soup crock and put the extra filling into it, so I had a little sample pie before Thanksgiving. Definitely a nice change and I would make this again. Thank you Paula! We miss you.
    It's a cream cheese base instead of evaporated milk, so you have to kind of consider it a cheesecake pie instead of a traditional pie. The batter is runny, but after baking for about an hour and cooling and sitting in the fridge it set just fine. Yes it's light on spices, but again you have to think of it more as a cheesecake. I added extra spice so it tastes a little more traditional. I made my own puree so it took a little longer to bake with the extra moisture. I also pre-baked the crust with dried beans in it. By doing so, the crust didn't shrink down and I was able to use the entire batch in one pie with a little room to spare. After making it a couple times I found it's easier to use the spreadable cream cheese. Overall a nice twist on an old recipe.
    Such a bad recipe. Why are there so many 5 stars for this. Too runny, too much batter and bland as ailed rice. I am a trained pastry chef and can't understand how this is a pie and not a dog food cassarole. I can't trust this site.
    You must have done it wrong!
    i think i messed up (though it hasn't come out of the oven yet)... my mix was very watery. i used 2 cups of pumpkin but it wasn't thick like it is in the video. i hope it comes out good, as this is my first time baking. oh boy!!
    This is the first time I have ever made Pumpkin Pie. I just made this recipe for Thanksgiving. When I filled the pie shell (that I bought) a frozen 9in Deep Dish I had extra filling so, I filled 2 small individual baking dishes and baked them while baking the pie. My husband and I just enjoyed the small baking dishes after they cooled topped with whip cream and it was really good. I can't wait to serve it. I am not a fan of Ginger so I used Pumpkin Pie Mix instead. I will definitely be making this again.
    Very good! I really loved this recipe. Made it in individual ramekins, six of them, still baked them for 50 minutes, and they are perfect. I will Make some whipped cream and pile it high on these. I did adjust the spices to my liking. tsp of pumpkin pie spice and tsp of cinnamon. You do not have to have any crust with these, but I precooked as the recipe said and it turned out fine. I will do as a custard next time, no crust. May even try less sugar and do a pumpkin Brule' caramelize sugar on top.
    I have made this recipe many times and have never had any complaints. I use frozen pie crusts. And I ALWAYS split the filling between two pies instead of just one (it really does make a lot). Good thing frozen crusts come in packs of two! I make this a day in advance and store it (covered) in the fridge- it's so good when it's nice and cold. Tastes more like pumpkin cheesecake than pie but I'm not complaining!!
    Why are there 800 five-star ratings for this recipe when so many people need to change the ingredients and baking time.? The batter made too much, and my pie is still jiggly after baking close to two hours. My mistake, but I will have to read all 800 reviews before making something next time. Such a waste of time.
    Did you turn your oven on?
    I have found this recipe both delicious and easy to make. Thank you Paula!
    I've used this recipe for a few years now and it's a HUGE hit every time. Definitely a crowd pleaser.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond