Prepare, bake, and cool the pie crust.
Heat oven to 350 degrees (F). With an electric mixer or food processor, beat cream cheese until smooth. Add sugars and blend until smooth. Then add whole eggs and yolk, vanilla, lemon zest, cinnamon, nutmeg, ginger, salt, pumpkin and half-and-half. Blend until smooth and evenly mixed. Pour the filling into the pie shell.
Place pie pan on center oven rack and bake 25 minutes. Rotate pan 180 degrees and continue baking 20 minutes, or until the top has puffed slightly. The center may still be a little wobbly, but it should not be soupy. Transfer pie to cooling rack and let cool to room temperature. Cover loosely tented with aluminum foil and refrigerate at least 4 hours or overnight before serving.
Makes 10 servings.
From "Pies" by Ken Haedrich
This pie has the most wonderful flavor. If you don't have half-and-half on hand, you can easily improvise, using milk and about 1 tablespoon of butter in place of the half-and-half.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (205g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 210 (61%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 172.3mg||53 %|
|Sodium 216.2mg||7 %|
|Potassium 279.3mg||7 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 27.1g|
|Protein 7.8g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 345
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