Pumpkin pie
Daniela De Tagle
This rich recipe is a pie with a pumpkin and cream cheese filling. This recipe is typically eaten in October and November in the United States when squash is in season.
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Ingredients
8
Servings
  • 1 package cream cheese, (225 grams each)
  • 1 pumpkin purée
  • 1 cup sugar
  • 1 egg
  • 2 eggs
  • 1 cup half & half cream
  • 1/4 cups unsalted butter, melted
  • 1/2 teaspoons salt
  • 1 tablespoon vanilla essence
  • 1/2 tablespoons cinnamon powder
  • 1/2 tablespoons ginger powder
  • 1 pie crust, pre made
  • whipped creams, To accompany
Preparation
1h
0 mins
Low
  • Preheat the oven to 180 degrees centigrade.
  • Make the filling by beating the cream cheese in a mixer for 3-5 minutes. Add the pumpkin and beat until incorporated.
  • Add the sugar and salt and continue beating. Add the eggs, cream, and butter and continue beating.
  • Finally add the vanilla, cinnamon, and ginger and beat for 5 more minutes.
  • Pour the filling into the pie crust and bake for 50 minutes or until a toothpick inserted comes out clean. Remove from oven.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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