Paula Deen's pumpkin pie

[Ohiodislover]

Has anyone tried her recipe? I really don't like classic pumpkin pie, so I thought this one w/ cream cheese sounded kind of good.

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. 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. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

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, if using, and beat until incorporated.

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. Cut into slices and top each piece with a generous amount of whipped cream.

 

[minniecarousel]

ugh!

cream cheese, half&half, butter and all that sugar! Sounds heavy to me (but then, I'm not a fan - all her recipes sound like cardiac arrests!)

 

[ylatan]

ho hum. funny you posted this. i tried to make that for my dp's birthday and it turned out horribly. it took forever to cook/bake and then was kind of tough? i dunno. pumpkin pie is his favorite and i felt bad that i ruined it!

so for thanksgiving i'm making him a regular pumpkin pie.

 

[John Smith1]

Sounds good to me!!

 

[chrisw127]

Her recipes are usually pretty good, but they fall into the category of "fishing in a baited pond" because if you throw that much full-fat dairy at something, it's bound to be good.

I've never had a problem with her recipes. Go for it. YOu could always make an alternative desert if you're worried about how it will turn out.

 

[Saphire]

I have never tried it, but it sounds way too rich... you just don't need a block of cream cheese, half stick of butter and a cup of half and half for ONE pie. It could taste just as good with half that fat, really.

 

[EpcotBeauty]

Paula Deen is the goddess of Thanksgiving. A huge chunk of my recipes are coming straight from her. Pray for our arteries.....

 

[Sheree Bobbins]

Reminds me of Halloween on the Regis and Kelly show. Kelly dressed up as Paula Deen and preceded to make a butter sandwich. She put a stick of butter between two donuts! She actually took a bite too.

Actually, I think I'd like that!

I enjoy Paula's persona but stay away from making anything because of the calories. There are just too many in this pumpkin pie recipe.

 

[Cinerbelle]

I am doing this Paula recipe this year... did it last year and it was a huge hit!

Pumpkin Gooey Butter Cakes

Ingredients
Cake:

* 1 (18 1/4-ounce) package yellow cake mix
* 1 egg
* 8 tablespoons butter, melted

Filling:

* 1 (8-ounce) package cream cheese, softened
* 1 (15-ounce) can pumpkin
* 3 eggs
* 1 teaspoon vanilla
* 8 tablespoons butter, melted
* 1 (16-ounce) box powdered sugar
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

 

[Ohiodislover]

I am doing this Paula recipe this year... did it last year and it was a huge hit!

Pumpkin Gooey Butter Cakes

Ingredients
Cake:

* 1 (18 1/4-ounce) package yellow cake mix
* 1 egg
* 8 tablespoons butter, melted

Filling:

* 1 (8-ounce) package cream cheese, softened
* 1 (15-ounce) can pumpkin
* 3 eggs
* 1 teaspoon vanilla
* 8 tablespoons butter, melted
* 1 (16-ounce) box powdered sugar
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

I've made this the past few years-very good.

I might just make regular pumpkin pie. Forgot the evaporated milk at the store, and didn't want to go back. That is what made look for alternatives. Most of the reviews said that the recipe made enough for 2 pies.

Thanks to those who have made it, and gave me an informed opinion.

Who else would love to know what Paula Deen's cholesterol level is My guess is that she has had to stop eating most of what she fixes.

 

[beattyfamily]

I'm going to try a different Paula Deen Pumpkin Cheesecake recipe than the one posted above tomorrow.

Pumpkin Cheesecake

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.