Creamy Pumpkin Pie

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READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat the cream cheese with a hand mixer.
  3. Add the canned pumpkin and beat until combined.
  4. Add the sugar and salt, and beat until combined.
  5. Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
  6. Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
  7. Roll out your pie dough, and place in a 9 inch round pie dish.
  8. Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
  9. Crimp edges.
  10. Pour the filling into the pie shell.
  11. (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
  12. Bake for 50 minutes, or until a knife stuck through the center comes out clean.
  13. Cool to room temperature.
  14. Serve plain or with whipped cream!

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