BEST PUMPKIN PIE RECIPE PAULA DEEN RECIPES

Steps:

• 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.
• (I dispensed with lining the pie tin with foil and weights. I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. I made a shield with foil for the edges of the crust and then filled and baked pie).
• 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.

Steps:

• Preheat the oven to 350 degrees F.
• In a pie pan, place 1 piece of pre-made pie dough and press along the bottom and all sides.
• To make the pretty pattern pinch and crimp the edges together and after that put it back into the freezer for 1 hour to firm up.
• To cover the inside of the shell, fit a piece of aluminum foil in it. Fill the shell up to with pie weights or dried beans (about 2) and put it inside the oven.
• Bake it for 10 minutes, bring the pie weights and foil out and again put the shell in oven and bake it for 10 minutes or until the crust looks dry and starts showing the color.
• For the filling, beat the cream cheese with a hand mixer, in a large mixing bowl. Also, add pumpkin, beat until combined.
• In the mixture, add the sugar and salt, and again beat it until combined and add the eggs mixed with yolks, half-and-half, and melted butter and again beat to mix all the ingredients.
• For added flavors, add vanilla, cinnamon, and ginger and beat it for the last time.
• In a warm prepared pie crust, pour the filling and bake for 50 minutes, or until the center is set. On the wire rack place the pie and cool to room temperature.
• Cut the pie into slices and top it with whipped cream.