FLUFFY PUMPKIN PIE
Yields: 1 pie
 
INGREDIENTS
  • 1 (8 oz) package cream cheese, softened
  • 2 cups canned pumpkin puree
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 egg, plus 2 egg yolks
  • 1 cup half-and-half
  • ¼ cup butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 frozen pie crusts
PREPARATION
  1. Preheat oven to 350 degrees Fahrenheit. Remove crusts from freezer, set one aside to thaw.
  2. Place a piece of foil into second pie crust, covering both sides and bottom. Fill with pie weights and bake for 10 minutes. Remove foil and pie weights and bake for an additional 10 minutes.
  3. While baking, prepare filling. In the stand of an electric mixer, beat cream cheese and pumpkin until light and fluffy. Add sugar and salt and beat until fully incorporated. Add eggs, half-and-half, butter and vanilla extract to mixer and beat until smooth. Beat in spices and pour mixture into pre-baked pie crust.
  4. Use small cookie cutters or pie crust plungers to cut desired shapes out of first thawed pie crust. Place cutouts on top of pie filling and bake for 50-60 minutes until the center is set and decorative crust is golden brown. Place onto wire rack to cool to room temperature before serving or refrigerating until ready to serve.
NOTES
Adapted from Paula Deen.
Recipe by Bake Love Give at http://bakelovegive.com/fluffy-pumpkin-pie/