I've always been one to take the easy route when it comes to pumpkin pie. I would prefer to buy one from the bakery, or make the recipe from the can of Libby's pumpkin puree. However, neither are really much of an option here in Denmark. So, I figured I would do my own thing.
Holy cow, I think I hit the jackpot on this one!
INGREDIENTS:
1 (8-ounce) package (225grams) low fat cream cheese, softened
2 cups (500 grams) pumpkin puree
1 cup (200 grams) sugar or sugar substitute
1/4 teaspoon salt
1 large egg plus 2 egg yolks, beaten
1 cup of evaporated (If you don't have evaporated milk, mix together 1 cup of water + 75 grams powdered skim milk. You can also use condensed milk but you will need to omit the sugar if doing so.)
1/4 cup (57 grams) melted margarine
1 teaspoon vanilla extract
2 heaping teaspoons pumpkin pie spice
1 deep dish pie crust, or make your own.
DIRECTIONS:
Preheat the oven to 350F/177C.
Place dough down into your pie pan and press down along the bottom and all sides. Pinch and crimp the edges together.
Cover the inside of the pie dough with aluminum foil and fill with pie weights or dried beans and place it in the oven. Bake for about 5-10 minutes, remove the foil and pie weights and bake for another 5-10 minutes or until the crust is dried out and beginning to change colors.
Then, in a large mixing bowl, beat the cream cheese.
Add the pumpkin and beat until combined.
Next, the sugar and salt, and beat until combined.
Now add the eggs mixed with the yolks, evaporated milk, and melted butter, and beat to combine.
Finally, add the vanilla and pumpkin pie spice and mix until fully incorporated.
Pour the filling into the warm pie crust and bake for 45-50 minutes, or until the center is set.
Place the pie on a wire rack and cool to room temperature. I usually prefer to put this in the fridge for several hours to firm up more like a cheese cake. It's really all in preference.
When ready to serve, top with whipped cream and dig in!
Oh! I almost forgot.
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Gingerbread
Looks so delicious!! I love pumpkin pie!
ReplyDeleteWe are making pumpkin pies this week. I will have to try it with cream cheese--yum!
ReplyDeleteI hope you can stop by and share at the It’s a Wrap Link Party at Artful Rising
Erika
This looks amazing!! Soooo yummy!!
ReplyDeleteIm gonna have to try this at Thanksgiving...Thanks...I hope you will link up with me here:
ReplyDeletehttp://www.thegingerbreadblog.com/2011/10/sweet-saturday-v11.html
Hey,
ReplyDeleteas sub options:
-cream cheese and pumpkin --> 1 large can ~800g/28oz of pumpkin
-using just 2 whole large eggs instead
-1 cup evap milk and 1/4c margarine --> 1-1/2c of milk
-2tsp pumpkin spice --> 3/4 tsp cinnamon and ginger, and a little less nutmeg
the presentation texture is much more uniform, like a lemon filling cake.
this looks very good, and very delicious!
Those are all gread subs. However, I made this recipe to reduce both calories and sugar.
DeleteCanned pumpkin isn't readily available here in Denmark, occasionally you can find jars of pumpkin chunks, but they're pretty low quality.
The egg yolks help to add a creamier texture, which is needed when using the lowfat cream cheese...but I will definitely try using 2 whole eggs next time.
I won't add margarine to my evap. milk, simply because it's full of unnecessary fat and calories.
The pumpkin pie spice is not something that can be found here in Denmark either. I personally use my Grandma's recipe, and I go heavy on it, especially with fresh pumpkin puree.
Thanks for commenting, I think the subs are wonderful ideas, especially if you want a rich, high calorie pie.
With the evap. milk and margarine, did you mean instead of adding water to the evap. milk just use the margarine? Or did you mean, add even more margarine to the recipe?
DeleteI understood it to mean the latter.
its subbing the 1c evap milk and margarine for 1-1/2c of milk
ReplyDeleteThat would also work. Thanks Paul!
Delete