Pumpkin Pie

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

Yield:
6 to 8 servings
Level:
Easy

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.


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4.6 860
Very interesting matter there in the website.<br /><br />-A.T.Nagaraja<br />INDIA<br /> item not reviewed by moderator and published
I made this a day before Thanksgiving. I used a regular 9" pie plate and, of course, had too much left over filling. I baked it 50 minutes anyway as directed. When I went to pull it out of the oven, I put faith in the reviewers...it was total liquid. (Not freaked-out, as I had 24 hours to come up with plan B if necessary.) I put it on the counter to rest and returned in 20 minutes. To my HUGE SURPRISE, it was set perfectly. I don't love pumpkin pie, but loved this pie. It had such a nice creamy texture, completely unlike the dense and gritty pumpkin pies I've had in the past. This will be on our table next Thanksgiving, if not before! item not reviewed by moderator and published
I've made this pie four different times(Thanksgiving, Christmas, two birthdays) and it has turned out perfect every time! I love this recipe, it's a huge hit every time I make it! I don't cook it any longer than what the directions say, but I let it set on the counter for at least an hour after it cooks. item not reviewed by moderator and published
I didn't like pumpkin pie. I made this one because of the reviews and I didn't want to waste money on a commercial one. This was the BEST DESSERT on our Thanksgiving Day table. I only used cinnamon for the spice and had to bake it 15 minutes longer, but it came out perfect. Thank you Paula. Do you think I can make it and freeze it for the future use? item not reviewed by moderator and published
This was great! My husband HATES pumpkin pie (says it tastes too, "gourdy" whatever that means. I'm not a big fan, either. Decided to try this based on the ingredients. It took a LOT longer than 50 minutes to set the custard, but boy, was it good! item not reviewed by moderator and published
5 star recipe all the way!! I had everyone asking for the recipe! BEST pumpkin pie I have EVER made and tasted!!! Making it the day ahead works better than day of. Refrigeration allows more times to set. I used milk instead of half &amp; half too. This recipe also made enough filling for 2 deep dish pies. Will DEFINITELY be making again and passing out the recipe. item not reviewed by moderator and published
This was the worst pumpkin pie I ever baked.... well actually the biggest waste of my time and money ever on a pie. I was really disappointed given the high ratings. I've made tons of pumpkin pies and really love them but didn't like this one. Frankly, I've had better store bought pies. Sorry but this was a real disappointment for me. item not reviewed by moderator and published
I found this very delicious. However, baking for only 50 minutes at 350 degrees serves a pie that is a little thicker than yogurt. I have had to bake it at 375 for an hour+ just to have it set in the middle. I have tried this in electric, gas, and a convection oven. The convection oven gets closer to 50 minutes. item not reviewed by moderator and published
I followed the recipe pretty much as written with the two exceptions noted below and it turned out GREAT. My favorite pumpkin pie ever, and everybody at the dinner I brought it to was gaga over it. My changes: 1. Used a deep dish pie plate. Didn't have any leftover filling. 2. Used only 1/2 cup of the half and half I will DEFINITELY be hanging onto this recipe and making it again. Super delicious! item not reviewed by moderator and published
I LOVE the flavour of the pie filling, it is always the biggest hit when I make it. My only issue with this recipe is the instructions for pre baking the pie. The pie weights are not left in long enough and the temp for the oven is too low. The only way to make the pie look nice is to leave the pie crust with the weights in longer at a higher temp. item not reviewed by moderator and published
The first time I made this pie I was scared I messed it up.. It was super jiggly after 50mins in the oven. I had to bake it twice as long as it said because the pie filling went to the top of my pie pan. There is alot of filling! For the people who said it was "jiggly" bake it longer... I added all the pumpkin pie spices nutmeg, clove, cinnamon, ginger and all spice (5 shakes each through the small holes). Baked small pumpkins and made my own puree in the blender. (super easy) I also didn't soften the cream cheese and put the half/half in the freezer so it would be really cold. My filling was thick. I made my own crust using the recipe from martha stewart called our favorite pie crust. Have made this about 5 times now. Best pie ever! item not reviewed by moderator and published
Not your traditional tasting pumpkin pie. Very creamy - almost like a pumpkin cheese cake taste. Its not bad, just not what I was expecting in taste. item not reviewed by moderator and published
I've been making this every year for Thanksgiving for 5 years now, and I LOVE it. I only gave it 4 stars because I think the original could use a little tweaking. I use an entire BIG can of pumpkin, instead of just 2 cups, and a whole teaspoon of cinnamon. The first time I made it I followed the recipe exactly, and it just didn't have enough pumpkin flavor, and was a little too light. Using the full 3.5 cups in the can makes a big difference. It also means that the mixture will easily fill 2 regular 8 or 9 inch pies (not deep dish). item not reviewed by moderator and published
I'm attending a Thanksgiving dinner and my job is to bring the pumpkin pie. I will be making this recipe, as I had outstanding success last time (and it was the first time I'd ever baked a pie!). But I'll be out of town until I go to the Thanksgiving dinner...do you you think this can be made ahead of time? Thanks for any input! item not reviewed by moderator and published
first time ever baking a pumpkin pie.... don't tell my mother but THIS IS SERIOUSLY THE YUMMIEST PUMPKIN PIE I'VE EVER HAD &lt;3 i followed the recipe with the exception of the crust process and i made my own puree, i also used a store brand rolled pie crust (ugh! big mistake mega frustrating, don't do that yourself lol) and about half way through i put leaf cutouts in the middle of it from a mutilated rolled pie crust haha. i used a deep stoneware pie pan and there was just enough room for all the filling, it seriously makes a lot. i had to bake it for about an hr before i felt comfortable taking it out and it was still pretty jiggly. let it cool on the counter an hr and then refrigerated it overnight and it was solid enough to serve easily with a pie server. def making it again just going to fiddle with it a bit to make it less liquidy. item not reviewed by moderator and published
I've been making this pie for years now, and it's always a hit! I hate pumpkin pie, but I love mine, you'll never want another store bought again that's for sure, I also use my Halloween pumpkins and freeze what I've boiled down and mashed, I'm telling you this is one of those recipes that actually DESERVES the full 5 stars, try it, you're gonna love it!! item not reviewed by moderator and published
Paula’s recipes are always delicious. A couple of tips that my daughter picked up in 4-H are to lightly spray (or lightly grease) the bottom of your pie pan before laying the crust in. This prevents the pie from sticking in the pan when removing a piece of pie. Also she rolled her pie crusts out between floured pieces of waxed paper. She received lots of purple ribbons (the highest in our state) and is now an excellent baker and cook. Hurrah for 4-H! item not reviewed by moderator and published
Best pumpkin pie recipe! And I don't even really like pumpkin pie! A few notes, if you are using a store bought disposable pie tin, you will have a bit of leftover filling (put it into a cupcake tin and have a little taste for yourself before you serve the pie!). If you are using a traditional 9" pie plate (glass or ceramic), you will have just enough filling to get right to the top. Also, ADD A FEW EXTRA SPICES!! Add spices as follows: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp allspice. It makes the recipe shine! Also, I used two whole large eggs instead, didn't seem to make any difference ( I only had two eggs in my fridge!). This recipe is a surefire win!!! MAKE THIS!!! item not reviewed by moderator and published
Great pumpkin pie recipe! Hubby said he could taste the cream cheese but I honestly could not, it just added body and silkiness. It made enough filling for a deep dish but I only had a regular pie pan so I made pumpkin bread with the leftover filling, it was also wonderful! item not reviewed by moderator and published
Figured with 841 5-star reviews this would be the perfect PP....wrong! Should have read MANY more reviews! Thought the crust pre-bake was strange. I used a Sugar Baby pumpkin which I roasted/pureed, but after making the mixture, I ended up with @ least an extra cup of the filling leftover......could have used a deep dish pie. Plus the filling was very thin/watery. I baked it the 50 minutes, PLUS 10 + 10 extra....still jiggly in center. I decided to turn the oven off &amp; just leave it in there [about an hour]. After cooling on a rack I chilled overnight in fridge. I kept going over the recipe/checking the website thinking I did something wrong!!!! The bottom line is, it is probably the BEST pumpkin pie we've ever had. Will make again, without the crust prebaking and WITH my notations on what saved it. COME ON FN......P-L-E-A-S-E proof read/kitchen test your recipes!!!!!! item not reviewed by moderator and published
Excellent recipe. I guess I have watched to many episodes of, Not My Momma's Meals. I made a healthier version. I omitted the butter, couldn't bring myself to add 400 cal to the pie. I also substituted the sugar for Truvia, a natural sugar substitute. The market was out of ground ginger so I bought pumpkin pie spice. I used 3/4t of pumpkin pie spice instead of the cinnamon and ginger. Family said it was the best pie I had ever made. item not reviewed by moderator and published
This is the best pumpkin pie I've ever had. After it finished, I realized I forgot to add the butter. I've made it twice since then. I never did add the butter. I was afraid it wouldn't be as good. item not reviewed by moderator and published
Great taste, but that's about it...the filling was way too liquid and way too much. I made the pie (it turned out a really thin one for whatever reason), and a few dozen pumpkin cupcakes (I just added flour + baking soda). I do think the liquidity was partially due to me over beating the mixture...I guess after adding the pumpkin puree you should leave the mixer! I used whole milk instead of half and half for the filling, as well as a mixture of white and light brown sugar (it was still a bit too sweet). I couldn't find canned pumpkin, so I substituted it with mashed boiled pumpkin (should be the same...). I also added way too much cinnamon and ginger, because...it was snowing, and who could resist?! :) However, I will try the recipe again for Halloween, it's very tasty, and with the right proportions it could be really amazing! :) item not reviewed by moderator and published
When I first read this recipe, I thought that it may be too rich with the cream cheese. It wasn't and it was very silky. I like a "traditional" pumpkin pie and this one is a very good version. Some people like to buy the store bought crust to save time, but always make your own crust. Always! item not reviewed by moderator and published
One of the richest, creamiest pumpkin pies I've ever eaten. Def not like the store bought kind which is heavy on the pumpkin and sugar. item not reviewed by moderator and published
This is amazing, described as heavenly. A small piece accidentally hit the floor and it was ate! I used low fat cream cheese, creamed it, then added 1/2 c sugar, 1/2 c sweetener (I could not stomach actually adding a whole c of sugar) I then added 2 c of the canned pumpkin, the egg, 3/4 c of half and half, 1 tsp cinnamon, 1/2 nutmeg, 1/2 ginger. I added 1 tbsp of cornstarch to thicken. I used the tender flake pre made pie crust and used a Pillsbury pre made dough to shape my designs that I added to the pre made crust. I pre baked it with weights (i.e. coins on tinfoil, removed part way through). I then filled two nine inch pans. I baked at 350 for an hour, and at 50 minutes added some decorative dough pieces to the middle. I broiled on high for five minutes to give those last pieces some brown.(I covered the edges with foil part way through to prevent the crust burning). I then cooled on wire rack and left in the fridge over night. It was an absolute hit. item not reviewed by moderator and published
This pie was amazing. It's more like pumpkin cheesecake. For my first attempt at pumpkin pie, it was a hit. I didn't read the reviews beforehand and followed the recipe exactly. I found it was perfect. It didn't need anything else. I baked it for an hour and then made sure it was cold before serving so I didn't find it runny either. I can always count on Paula Deen for a great recipe. item not reviewed by moderator and published
I used this recipe to make my first ever pumpkin pie and I was suprised at how easy it was to make and the results were terrific! item not reviewed by moderator and published
This is the most delicious pumpkin pie i have ever had! I bought the libby's pumpkin pie mix, because i couldn't find regular mashed canned pumpkins. I followed same Paula Dean recipe (I used non-fat half and half to save a few calories). It came out absolutely delicious. I gave it four stars because I took it out of the oven, let it sit in the fridge over night and it still hadn't settled by the next morning. It seems as though other people had the same problem, so next time i will less half and half. I do not even like pumpkin pie, I made it because it's my boyfriends favorite, and this recipe has changed me into a pumpkin pie lover! I will definitely be making this again! item not reviewed by moderator and published
Okay, so I bought the ingredients as listed, but when I got home, I realized that instead of buying "mashed canned pumpkins," I had accidentally bought "pumpkin pie mix" (Libby's brand) But I was too lazy to go all the way back to the Safeway though, so I just figured, what's the worst that could happen? Maybe it's a little sweet? So I followed the recipe exactly as stated (with the exception of using 2 cups of pie mix instead of canned pumpkin, my bad, cooking gods!). I let it cook for the same amount of time and let it rest for a few hours until it cooled off. And guess what? IT WAS THE BEST PUMPKIN PIE I'VE EVER HAD IN MY ENTIRE LIFE. I kinda just want to write into the foodnetwork.com admins and ask them to change this recipe from canned pumpkins to the pumpkin pie mix, BECAUSE IT WAS THE GREATEST ACCIDENT EVER. Seriously, you guys. It's SO amazing, so so delicious. Everyone should make this "mistake." item not reviewed by moderator and published
way too much half and half! Use more pumpkin, and less half and half! This is the first time I made something without reading reviews first..and I paid for it. I also added more spices and since I didn't have pumpkin spice, I added apple spice instead. item not reviewed by moderator and published
Love it. #1 item not reviewed by moderator and published
I added cream cheese, sour cream, and marshmallows and it tasted better than the original. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 &amp; half. item not reviewed by moderator and published
It was ok. Definitely needs some pumpkin spices!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I made 1 pie and then put the extra fillingin custard cups to cook. YUMMY! item not reviewed by moderator and published
first time trying pumpkin pie and felt that Paula's recipe was the BEST.. wish you were still on t.v. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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). item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
OMG!! Best pumpkin pie I have ever had!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Really good! I listened to some of the other reviews and mixed the eggs, butter and half &amp; 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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have found this recipe both delicious and easy to make. Thank you Paula! item not reviewed by moderator and published
I've used this recipe for a few years now and it's a HUGE hit every time. Definitely a crowd pleaser. item not reviewed by moderator and published
Ate the whole pie except for one piece. lol very good Love Paula item not reviewed by moderator and published
Can u use a pumpkin from home? item not reviewed by moderator and published
Can you use pureed pumpkin? If not, where can you find mashed pumpkin? item not reviewed by moderator and published
I've made this a bunch of times, and it's soooo good! I use store bought graham cracker crusts (because I don't have the time or patience to maky my own crust), and this recipe always makes 2 pies. Also I always have to cook it for way longer than this recipe says, probably 20-30 minutes more. Serve it up with homemade whipped cream, yum! item not reviewed by moderator and published
It sounds GOOD!!!!!11 item not reviewed by moderator and published
If using store bought pie crust, do you still need to bake them 20 min before putting pie mixture in? item not reviewed by moderator and published
I am REALLY HAPPY that this recipe is still here! I may have to print it out and laminate it to make sure I can have it forever. This will be the third Thanksgiving that I have made this pie. We will never eat a regular pumpkin pie again. item not reviewed by moderator and published
This pie is extraordinary. It's truly the best I have tasted. I've made it for the winter holidays for a while now and everyone loves it. In more recent years I leaned the recipe a bit by substituting evaporated skim milk for the half-and-half and neufchatel for the cream cheese. No one has seemed to miss the fat. item not reviewed by moderator and published
I don't even like pumpkin pie, but I make this recipe every year for Thanksgiving. Everything must be at room temperature!!! And cream the butter (softened not melted) with the cream cheese and sugar first. Mix well before adding the pumpkin to avoid lumps. Also I added 1 whole tsp of cinnamon and 1 tsp of pumpkin spice (still not over powering because of all the cream). It fit into two shallow 8 inch pie crusts. And I had to bake for about 65 minutes. item not reviewed by moderator and published
Baked this last year. Family LOVED it. Making it again this year. Very YUM! item not reviewed by moderator and published
I thought this pie was very good but there is definitely a strong cream cheese flavor. I would definitely cut the cream cheese in half next time. I also added a little pumpkin pie spice and the flavor was perfect. item not reviewed by moderator and published
So Soggy. Recipe asks for 50 min. I left it in the oven for 2 hours, and it was still soggy after I let it cool for 3 hours. I stuck it back in the oven, and by that time my guests were restless, we ended up eating it soggy like pudding. The next morning my boyfriend said it looked like dog food and didn't want to eat it. I even read the reviews below before I made the pie, and reduced the amount of cream cheese, and half n half. Sticking to the ol libbys on the back of the can recipe. Disappointed. item not reviewed by moderator and published
This recipe was easy to fallow and delicious! A friend who declared he didn't like pumpkin pie had two pieces. I used the whole up of half and half, and it did take longer than expected to bake. I ended up baking it for 75 minutes, but it could have probably stated in the oven a little longer. Also, the recipe made more than I could fit in my pie pan-- I made my own crust, so I'm trying to figure out what to do with the extra.. it's too good to throw way! item not reviewed by moderator and published
Delish! This is definitely a keeper. I did make some minor adjustments: 6oz. cream cheese instead of 8 oz., 1 1/2 tspn. cinnamon, 1/2 tspn. nutmeg, 1/2 tspn. ginger, 1/4 tspn. cloves, 1 tblspn. vanilla extract. My husband and I could not wait for the pie to cool completely so it was a bit soft in the middle, but we didin't care because it was soooo good. item not reviewed by moderator and published
Good not great. I also felt the cream cheese was too overpowering. Would like the creamy taste without the distinctive flavor of cream cheese. Also expected the pie to have a deeper, richer color, but what do you expect with all the white ingredients (cream cheese, cream). item not reviewed by moderator and published
I made this with a sweet meat squash, followed recipe exactly and had just the right amount of filling. I think my pie tasted and felt very similar to a chess or custard pie, but it was very good. item not reviewed by moderator and published
I was really disappointed with this recipe. It was way too runny, the cream cheese was overpowering, and I felt the amount of spice was severely lacking, and I even doubled it! Even after over an hour in the oven, it was still "jiggly" and didn't really get any better after allowing it to sit. My guests didn't mind it, but it severely lacked the "Wow!" factor I was hoping for, and expecting, from the reviews! item not reviewed by moderator and published
I just made this pie, my first time ever making a pie for my hubby's birthday, he doesn't like cake! I was nervous because all the family came over to celebrate and of course I had to try a new recipe, so I needed it to come out right. It was so easy and it came out delicious.everyone loved it! Instead of buying the pre made pie crust I made my own, well worth it! Great and easy recipe!!! item not reviewed by moderator and published
This was a very delicious pie. I made it for dinner the other and it was hit! I did tweak some things though. First off i used my tried and true spiced cookie crumb pie shell recipe instead of store bought pie shell. I only did that cause of the lightness of spice in the filling recipe. The other things I changed were I used fresh roasted pumpkin meat instead of can pumpkin, lemon extract instead of vanilla, heavy whipping cream instead of half&amp;half, 4 oz of cream cheese instead of 8 oz and finally 2 whole eggs and 1 yolk (for more of a set pie). I used an 11 inch tart pan so I had no extra batter. It was the creamiest, richest, most sinful (had no idea pumpkin pie could be such a decadent desert) pumpkin pie We've ever had!!!! Will make for years to come!! Thanks Paula! item not reviewed by moderator and published
Yummy!! We followed the instructions EXCEPT used 1 tsp cinnamon (since many reviews talked about doing that) and used 1/8 tsp ginger and 1/4 tsp Pumpkin Pie spice (McCormick's). I made this with both my kids (3&amp;5) so we used pre-made mini graham cracker pie shell. We made 1/2 the recipe which came out to 15 mini pies (a little over 1/4 cup of filling in each). Cooked them for 20 mins then put them in the refrigerator over night. (I would say 15-18 mins cooking is good) Everyone loved them! Will definitely be making them again soon! item not reviewed by moderator and published
God bless you Paula !!!! I never had or made anything so delicious !!! item not reviewed by moderator and published
I tried my own vegan version. I replaced creamcheese for tofu creamcheese, used &amp;#34;Vegg&amp;#34; instead of eggs (however I would recommend using egg replacer powder instead because it didn&amp;#39;t get right consistency. I did use ginger powder and used soy butter instead, And wow! what a great pumpkin pie. I had to leave it cooking for 30 minutes linger, I let it cool, I put in fridge and there it was! Yummy! Oh and I also used a pre-made crust pie. item not reviewed by moderator and published
I have made this twice so far and it has turned out so yummy!!! item not reviewed by moderator and published
This recipe actually made me like pumpkin pie! For an extra layer of flavor, i used caramel cream cheese by Kraft! You will definitely need two pie crusts unless you dont mind wasting half the mix; but trust me, you'll end up wanting two : item not reviewed by moderator and published
Delish! Every year I make this pie for the holidays and everyone always asks for the recipe. I don't tell of course! item not reviewed by moderator and published
I have made this pie three times now and on the third go it was creamy and utterly delicious. The first time I followed the instructions exactly and had a very hard time getting lumps of cream cheese to smooth out. So instead, I now do the following: Cream the butter (softened, but not melted and cream cheese together, then add the sugar and beat until almost fluffy. Then add the eggs and beat until fully blended. Then add the pumpkin (I bake/puree my own pumpkin rather than using canned and remaining filling ingredients. As other reviewers have noted, the recipe makes a little too much filling for a standard pie dish. You will have a little bit left over even if you fill it as high up as you can. I also am very generous with the spices and the vanilla. The result is the most amazing, creamy, delicious pumpkin pie ever. My boyfriend took one bite last night and moaned. Happy baking : item not reviewed by moderator and published
Great flavors! I only had 1 frozen pie shell, a very shallow one from Whole Foods. Even though I HALVED everything, I still had to throw away some filling. I cooked it for about 55 minutes and it was relatively firm. It firmed a bit more in the refrigerator. The result was a smooth and creamy pie. I would add more spices next time and maybe go ahead and make two pies. A keeper. item not reviewed by moderator and published
This is a wonderful pie. I have always made the Libby's recipe which we have liked but was looking for something a bit different. This pie has a nice dense consistency. I added 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp cloves because I do like some spice and other reviews indicated the flavor was a bit bland. My family raved over it and we will certainly make it again. Like some other reviewers I had to cook my pie for 1 hr and 20 minutes to get the center completely cooked. It wasn't over done at all. This is a nice deep dish pie. item not reviewed by moderator and published
This is probably the best pumpkin pie I've ever had. I made this this past thanksgiving and it was very divine. The filling is so smooth and creamy. I added some pecan streusel as topping and placed it on the pie 15mins before the allotted time it takes to bake in the oven. It was was wonderful. Try it. With or without the streusel. This recipe is almost fool proof. item not reviewed by moderator and published
This is a unique Pumpkin Pie. Wonderfully different taste from your standard pumpkin pie. I've read the reviews that say this tastes more like a cheesecake. I don't agree. I think the cream cheese adds a zing that is really good, but this is not a cheesecake. I made some changes that made a real difference. It needs more spice so I used 1.5 tsp nutmeg, 1 tsp cinnamon, 0.5 tsp cloves, a dash of nutmeg and 1/4 cup brown sugar. Also, I baked it for 50 min at 350 degrees, then another 25 min at 320 degrees. It may still appear wet, but after chilling overnight - this turned out to be perfect. This pie was wonderful! item not reviewed by moderator and published
This pie is delicious!! I followed the recipe to the t and it turned out great. You do have to cook it much longer than 50 mins. item not reviewed by moderator and published
This was such a great hit with the In-laws that they actually kept the whole pie after thanksgiving! The only problem I had with it. Is that It took way longer to cook then it says above, and it goes bad quickly. But, other then that. Best pumpkin pie I have ever tasted. item not reviewed by moderator and published
Used fresh pumpkin instead of canned and it was terrific. I am not a pumpkin pie eater, but will make this one again. Color was different from store bought pies and tasted a whole lot better. Wonderful item not reviewed by moderator and published
I don't really like pumpkin pie, so I made this for my boyfriend's family for Thanksgiving. It was very simple, and even when I used rolled out pie dough for the bottom, it came out great. The color and taste was so good that the bowl was licked clean after I put the pie together to stick it in the oven. Easy way to impress and say it was homemade. item not reviewed by moderator and published
I hesitated at first when I saw that cream cheese was an ingredient--as I really don't like pumpkin cheesecake and was afraid it would come out that way. But the cream cheese gave it rich flavor as well as a nice density! This is the third year in a row that I baked it, I follow the recipe to a T (except I double it and get 3 pies out of it! and have no problems with it's flavor whatsoever. If you like a spicier pie, then just add a bit more spice, but I think it's perfect just the way it is. My only regret with this year is that I accidentally bought FAT FREE half and half so it was a bit bland. You NEED fat to make it rich and heavy and yummy! On top of that, I accidentally bought Lite Cool Whipe. Ugh. Will never make this mistake again! item not reviewed by moderator and published
NEEDS MORE SPICES!!! item not reviewed by moderator and published
This was my first time making a pumpkin pie, and it was delicious! It was lighter and fluffier than normal pumpkin pie. It did make enough filling for two pies, but I was all set with an extra pie crust. Baked it for an hour and let it cool down, and it set right up. I'll be making more of these at Christmas for sure! item not reviewed by moderator and published
Just made two today we love them. item not reviewed by moderator and published
I always make the pies a day ahead. Be sure to refrigerate because this is a custard pie (eggs and dairy). Take out about 2 hours in advance to bring to room temperature. If you want to warm, just put in the oven after the turkey comes out, and the oven is turned off. item not reviewed by moderator and published
I never have leftover mix, but then again I always use the Deep Dish pie crusts by Pillsbury from the freezer aisle. They're very good. item not reviewed by moderator and published
are you adding an additional 1/2 tsp of cinnamon and 1/4 tsp ginger, or are you just referencing the amounts already in the recipe and adding 1/8 tsp of nutmeg and allspice? item not reviewed by moderator and published
The problem is that you used fresh pumpkin instead of canned, fresh pumpkin is much more watery than canned and thus will increase the amount of filling you have. The extra water will cause the filling to be runny. item not reviewed by moderator and published
That cannot explain it since the volume of pumpkin already includes whatever water is in the pumpkin. So, unless something is created from nothing, it *cannot* increase the volume of filling. It can, however, as you note, change the consistency. item not reviewed by moderator and published
Not true, from the 1st time I tried this recipe about 4-5 years back, to right now as it cooks in my oven I have ALWAYS used fresh pumpkin I've boiled down, I strain it with a siv/colander and just fyi, the stuff in the store is watery too. :-/ item not reviewed by moderator and published
Try roasting the pumpkin instead of boiling. No excess water. Also richer flavor from the roasting. I just cut the pumpkin in half and roast cut side down for about 60 minutes, until the flesh is soft. Also easier cleanup. item not reviewed by moderator and published
Truvia is awesome in this, you could also check out Stevia in the Raw &amp;/Or Stevia/Truvia baking sugar, it's 1/2 or 1/4 sugar and the rest is Stevia/Truvia so it has the sweet and no weird aftertaste but also a lot healthier and butter helps with texture and holding it together similar to why you need the eggs but a good substitute is "Move Over Butter" whipped margarine, healthier than Marg or Butt, whipped so can be blended with fork if you don't have a mixer, very good. item not reviewed by moderator and published
I'm guessing between the milk and the boiled pumpkin, there are your runny issues. Whole milk is thinner than half and half and the boiled pumpkin would retain much more water content (if you want to make your own pie filling I would use Alton Brown's method and bake it- super easy!) Just my thoughts. I haven't tried the recipe yet but yours was the first review I read and just couldn't resist commenting :) item not reviewed by moderator and published
i did the same thing. it was all too runny because i beat the hell out of the pumpkin lol. it is still in the oven, so we shall see ugh. item not reviewed by moderator and published
With that many changes, how can you rate the recipe with only 3 stars? Y made it up as you went along, but didn't take into account that your substitutions would change the consistency. Go ahead and make al the changes you want ... but don't then rate the recipe, that you didn't follow!!! item not reviewed by moderator and published
If using fresh pumpkin, you need to do two things to prepare it: first, you need to drain it well by letting it sit suspended in a sieve to drain the obvious water. Then, after that has happened, you cook the puree over fairly high heat, stirring it constantly. As the moisture is driven out it will thicken to the proper consistency. Doing so also caramelizes the sugars in the pumpkin, resulting in a darker color and flavor. item not reviewed by moderator and published
Also, for pie you should not boil pumpkin. That will ruin it for sure. Baking pumpkins will give you MUCH better results. item not reviewed by moderator and published
Help to get that mousse' like texture instead of adding thickeners or having a flat, thin pie :-/ WHIPPED Cream cheese, I don't even use the mixer on this recipe because it can cause it be disasterous and also, try subbing the half'n'half (1cup) for Heavy whipping cream (3/4 cup), the difference it will make. :-D item not reviewed by moderator and published
I love a great pumpkin pie...actiually, I really want to have the best pumpkin pie because it's my favorite. Would you rate it as being too sweet? item not reviewed by moderator and published
My friend always cooks this with Libby's Pumpkin pie mix that already has the pumpkin pie seasonings (ginger, cinnamon, nutmeg, etc) and yea it does have some sugar but not enough to over-sweeten, hers always taste pretty good. item not reviewed by moderator and published
instead of 1 cup half n half, try 3/4 cup heavy whipping cream, it won't be runny and give you a mousse' type texture. also, apple spice is a big no-no item not reviewed by moderator and published
Sour cream? ...........ew. item not reviewed by moderator and published
Because I do not care for the taste of ginger or nutmeg in my pumpkin pies, I always just increase the cinnamon and use it only. Everyone always loves them! item not reviewed by moderator and published
You must have done it wrong! item not reviewed by moderator and published
Did you turn your oven on? item not reviewed by moderator and published
It's canned pumpkin (COMMA) mashed. You take it out of the can and mash it with a fork or utensil of your choosing. item not reviewed by moderator and published
yes, usually they are uncooked item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond