Pumpkin pie

With the weekend coming upon us,  a solemn promise must be kept: dessert!   Or mum in trouble… With our carved  pumpkin decorating the  entrance (and mydinnertoday’s banner), two more lined up for painting and carving  and even more baby ones sitting  on the coctail table in the living-room, only one dessert can pop in your head. Pumpkin pie. Here’s a delicious recipe that Paula Deen posted on the Food Network.  Mine is a somewhat quicker version because I bought the crust.  I promise I’ll be a good girl and make the dough for the crust myself for Thanksgiving.  It took me exactly 15 minutes to get this pie ready for the oven.



  • 1 package cream cheese (8oz) 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 or heavy cream
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 graham cracker pie crust
How to make: In a food mixer, beat the cream cheese until soft and smooth. Add the pumpkin, sugar, and salt. Beat until well blended and smooth.  Add the eggs, yolk, melted butter and cream. Beat until well blended and smooth. Add the cinnamon, ginger and vanilla extract and beat until well blended and smooth. Pour the pumpkin mix in the pie crust and bake in a 360F/189C oven for about 50 minutes or until the center is nice and firm (or at least not wobbly). Enjoy!

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