Saturday, November 28, 2009

At Least The Filling Was Good

This is the smooth, rich, yummy pumpkin filling that I used for my pies.  In light of the pie crust fiasco instigated by the Pie Gremlin, you may want to find your own crust recipe.  If you have an awesome one, I'd love to try it!

1 c sugar
3 T flour
1 pkg (8 oz) cream cheese, softened
1 pkg (3 oz) cream cheese, softened
1 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground ginger
1/4 t ground cloves
3 eggs
1 can (15 oz) pumpkin puree

insert pie crust ingredients here
1.  Bake your pie crust, show off.
2.  Heat oven to 375° F.
3.  In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth. 
4.  Add remaining ingredients to mixture.   Beat on medium speed, scraping bowl constantly, until smooth. Pour into pre-baked crust.
5.  Cover edge of crust with foil to prevent excessive browning.
6.  Bake 35 to 40 minutes or until knife inserted in center comes out clean.
7.  Cool completely before serving.   Store in refrigerator.


Click on image below to print out your very own recipe card!

No comments:

Post a Comment