Sunday, November 21, 2010

Semi-Homemade Pumpkin Pie

Pumpkin pie is one of my favorite desserts especially during this time of the year. Some people don't like it, but I always liked it. The best pumpkin pie I've had is the one from Baker's Square. This one I baked recently is pretty good too; it's almost as good as Baker's Square. I think. That is if I could remember my taste buds correctly. I actually put a half cup of (white) sugar more than what the original recipe called for and it's pretty sweet, but I remember the pie from Baker's tasting pretty sweet as well. I would go with 3/4 cup next time. It's the cream cheese that makes it taste different than regular pumpkin pie. I like this recipe, however, after I put it in the fridge overnight and ate it the next day again, it didn't taste home made anymore. It tasted pretty commercial to me. I wondered if using fresh pumpkin puree and making my own pie crust would've made a difference. Oh well, too much work! I always thought eating pumpkin pie was healthier than having other desserts because I never bothered to look at the ingredients, but now I know!

Original recipe from Food Network:

For Pie:
4 ounces cream cheese, at room temperature
1 (15-ounce) can pumpkin puree
1/3 cup heavy whipping cream
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
3 large eggs
1 (9-inch) frozen pie crust shell, removed from foil tin and placed in glass pie pan
For Brown Sugar Whipped Cream:
1 cup heavy whipping cream
3 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice

Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.

In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.

Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.

For Whipped Cream:

In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .

Ran out of whipped cream...

I was actually going to attempt this recipe from Food Network, but didn't feel like doing everything from scratch. It sounds so much better since it uses fresh pumpkin puree and a homemade pie crust. Can you tell I love the Food Network? I used to watch it while exercising and then wonder why I was so hungry after my workout was done. :p

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