Best Pumking Pie (no creepy canned milk product!)


This pie is just the best.  I will never make another pumpkin pie that is made with a canned milk product (that usually tastes like the can).  This pie has a wonderful taste because instead of canned milk, you use cream cheese.  My husband even liked it, and he does not normally eat pie.

The recipe is from Modern Honey and you can find an excellent all butter recipe crust there too! 

Use your pie crust of choice (the Pioneer woman has an excellent recipe).

Prepare a pie pan with your choice of unbaked crust.  Prick the bottom with a fork.

For the filling:
8oz cream cheese softened
15oz pumpkin puree
1/2cup melted butter
2 tsp vanilla
3 eggs
3 1/4 cup powdered sugar
1tsp cinnamon
1 tsp nutmeg
1/4tsp salt

Whip the cream cheese until fluffy.  Add in pumpkin puree.  Add in melted butter and vanilla.  Continue to mix.  Add in one egg at a time until combined. Add powdered sugar, cinnamon, nutmeg and salt.

Preheat oven to 400 degrees.

Pour into crust.  Place on baking sheet and bake for 15 minutes.  Change oven temp to 350 and bake for 40-45 minutes.  Cover with foil towards the end if the crust starts to brown too much. 

Chill and enjoy in your favorite way!

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