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
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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