Monday, November 21, 2016

Pumpkin Cream Cheese Pie

1 unbaked (9-inch) pie shell 
1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg, plus more for garnish
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla

Whipped cream, for garnish
Preheat oven to 350 degrees F. In a large bowl, beat cream cheese, sugar, salt, and spices until fluffy. Add eggs, one at a time, beating well after each. Beat in pumpkin and vanilla. Pour into pie shell. Bake 55 minutes, or until knife inserted near center comes out clean. 
Cool on a wire rack and then chill in the refrigerator for 3 to 4 hours. Serve with a dollop of whipped cream and a sprinkle of ground nutmeg.
Old-Fashioned Pie Crust
Makes 4 (9-inch) pie crusts
4 cups all-purpose flour
1 teaspoon salt
1 cup lard
1 egg, beaten
1 tablespoon vinegar
Place flour and salt in a medium bowl and mix together. Add lard and cut in with a pastry blender until the mixture is the size of small peas (or rub the flour and lard together between the palms of your hands).
In a 1-cup measuring cup, beat egg with a fork. Add vinegar to the egg and add water to make 1 cup. Stir slightly and pour over first mixture. With a fork stir together until all dry ingredients are stirred in.
If the recipe calls for a baked pie shell, bake at 375 degrees F. for 15 to 18 minutes.

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