Paula Deen's Cream Cheese Pumpkin Pie

I have been having crazy cravings for pumpkin pie since autumn began. I was really curious to see how much work is put into a purely homemade pumpkin pie. So I made everything from scratch to see if the flavor and freshness is worth all the trouble. Below I posted a link to the recipes I followed to make the pumpkin puree, pie dough, and pumpkin pie. Warning, making everything from scratch took me about 4 hours total to complete the pumpkin pie. It would've taken an hour and 30 minutes if I decided to use canned pumpkin and store bought pie dough instead. I think it's totally worth it to make a pumpkin pie with fresh pumpkins. You only get fresh pumpkins in season once a year, why not?

Pie profile: It has a frresh and true pumpkin flavor; aromatic with cinnamon spice; sweet and rich creamy flavor, almost like a pumpkin pie meets cheesecake. The texture of the pie is smooth and thick with a flaky crust.


How to make pumpkin puree.
Pie dough recipe.


Paula Deen's Pumpkin Pie

•  8 oz            cream cheese softened
• 2 cups         pumpkin puree (can substitute with canned pumpkin)
• 1 cup          sugar
• 1/4 tsp        salt
• 1 large        egg
• 2 large        egg yolks
• 1 cup          half&half
• 1/4 cup       unsalted butter melted (1/2 stick)
• 1 tsp           vanilla extract
• 1/2 tsp        ground cinnamon
• 1/4 tsp        ground ginger
• 1 piece       pre-made pie dough (store bought or homemade)

One by one.

1. Place 1 piece pie dough down onto a 9-inch pie pan. Press down along the bottom and all sides. Pinch and crimp edges to create a pattern. Place in oven for 1 hour to firm up. Photo 8 &9
2. Preheat oven to 350 degrees F.
3. Fit a piece of aluminum foil to over the inside of the pie shell completely. Fill the shell up with pie weights, dried beans, or dried pasta shells. Place in oven for 10 minutes. Remove the foil and pie weights; then use a fork and poke the pie crust to remove air bubbles on bottom and sides. Bake for another 10 minutes or until the crust begins to color. Photo 11, 12,& 13.
4. In a large mixing bowl, beat cream cheese with a hand mixer. Add the pumpkin, beat till well combined. Photo 15.
5. Add sugar and salt. Mix well. 
6. Add the egg and egg yolks, half&half, and melted butter. Beat until well mixed. 
7. Add vanilla extract, cinnamon, and ginger until well incorporated. Photo 16
8. Pour filling into warm prepared pie crust. Bake 50 minutes or until the center sets. Photo  17
9. Place the pie on a wire rack and cool to room temperature. Photo 18