That's Right, I Can BAKE Suckas!

This Thanksgiving, despite the nation-wide pumpkin shortage and my step-father's tri-store search for canned pumpkin, we managed to gather all the ingredients for, dare I say it, the BEST PUMPKIN PIE EVER. Read on, young grasshoppers, for my family-wide thumbs up recipie that made my non-baking soul believe that exact measurements and oven temperatures can indeed be worth the effort.

The final product, held by yours truly, the lumberjack.

Shiver Cities Pumpkin Pie

(Adapted from a recipie by the Southern butter-lovin Paula Deen)

Ingredients

1 (8-ounce) package cream cheese, softened

2 cups canned pumpkin, mashed

1 cup sugar (or a little less, for a tangier taste)

1/4 teaspoon salt

1 egg plus 2 egg yolks, lightly beaten

1 cup half-and-half

1/2 stick melted butter

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 piece pre-made pie dough


Directions

Preheat the oven to 350 degrees F.


Place 1 pie crust (made from Betty Crocker boxed pie crust, use the directions on the box) down into a  pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. (DO NOT TRY THIS WITHOUT THE ALUMINUM AND WEIGHTS, it will get puffy and shrunken) Bake for 10 minutes, remove the foil and pie weights.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, and beat until it looks mixed.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.

Ta-DA! I also made some really incredible Almond-Spice Whipped Cream to top the pie. It was very easy, simply get heavy whipping cream, whip with a wisk or hand mixer until fluffy peaks form, and then add a tablespoon (or more, to taste) of almond extract, some vanilla extract, and ground nutmeg and cinammon and mix again. The pie and whipped cream complimented each other perfectly!

The final result....

I hope everyone had as great of a Thanksgiving as I did!

-K