Recipe courtesy of Paula Deen
Save Recipe Print
Total:
1 hr 35 min
Prep:
15 min
Inactive:
30 min
Cook:
50 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
15 min
Inactive:
30 min
Cook:
50 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Food Network Kitchen

Pecan Pie

Recipe courtesy of Ree Drummond

Pie Crust

Recipe courtesy of Alton Brown

Perfect Pie Crust

Recipe courtesy of Ina Garten

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Cherry Pie

Recipe courtesy of Peter Sterk

Spaghetti Pie

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories