This is the most delicious pumpkin pie you will ever make. You will go down in history as the Queen of Thanksgiving. Using homemade pumpkin puree and cream cheese, this creamy holiday staple will have everyone asking how you made it.
1. Cut pumpkins in half lengthwise and then cut those in half as well. Scrape all of the gunk and seeds away from the flesh, and place them right side up on a cookie sheet. (Just like you do with your Jack-O'-Lanterns, save your seeds for roasting!)
2. Let these bake at 350 for 45 minutes to an hour, or until the pumpkin is tender when pierced with a fork.
3. Once baked and cooled, remove the skin from the pumpkin. Some of my pieces were so tender that the skin peeled right off. Others took a bit more effort, in which case a knife worked just fine.
4. Place pumpkin and a small amount of water into a food processor to puree. If you're without a food processor, throw half of your pumpkin into a blender. Add in a little water and start blending. Add more water as you go, but don't add too much or else you'll have a soggy pumpkin pie.
5. Empty puree into a mixing bowl and repeat the first step with my remaining pumpkin flesh. Using the whisk attachment of your stand-up mixer, mix the puree for a few minutes until it is free of clumps.
6. Store extra puree in a mason jar and save for other delicious pumpkin delicacies!
1. Make pie crust according to your recipe, place in a deep-dish pie pan and blind bake it to ensure a crunchy bottom.
2. Preheat oven to 400 degrees.
3. In a medium mixing bowl, beat softened cream cheese with whisk attachment for 5 minutes until light and fluffy, scraping down the sides often with spatula.
4. Add pumpkin and mix for another 5 minutes, followed by melted butter and vanilla. Mix for another minute.
5. Add eggs one at a time, mixing well after each addition.
6. Add powdered sugar, cinnamon, and pumpkin pie spice and salt.
7. Pour pumpkin pie filling into pie crust and place pie plate on baking sheet. Depending on the size of your pie pan, you may have some extra filling.
8. Bake for 15 minutes. Lower the temperature of the oven to 350 degrees and bake for an additional 40 - 45 minutes. Watch the crust carefully to make sure it isn't becoming too brown. Cover with pie cover or foil to prevent browning.
9. Let chill in refrigerator for 4 hours. Serve topped with freshly made whipped cream.
Use my easy all-butter crust recipe for the very best Pumpkin Pie.
Slow Down, Evergreen