Creamy Pumpkin Pie
A tasty, creamy pumpkin pie that’s just perfect for the fall season. If desired, you can substitute the sugar in the pie with an alternative sweetener.
(The creaminess comes from the cream cheese mixture but don’t tell your guests; they’ll never guess the secret ingredient!)
This recipe is courtesy of The Old Farmer’s Almanac Everyday Baking.
Homemade creamy pumpkin pie ready for Thanksgiving!
Brent Hofacker/ShutterstockPhoto Credit:
For Crust:
Instructions
Buy a pie dough or make pie dough. See how to make the perfect pie crust.
Roll your pie dough into a 13-inch circle and line a 9½-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim.
As this is a “custard” pie, you need to chill and partially “blind bake”* the crust.
* Blind baking: With a fork, make indentations inside the bottom an sides of the crust. Line the inside with parchment paper or foil. Add pie weights or uncooked rice or dry beans to weight down the crust. Bake in a 400* oven for 6 to 8 minutes, just until the bottom of the crust no longer looks raw. After taking it out of the oven, carefully remove the liner and weights, and reset your oven temp to 350°.
For Filling:
Ingredients
Instructions
Preheat the oven to 350°F. Put the cream cheese and ¾ cup of sugar into a food processor. Process until smooth. Add the eggs, yolk, and vanilla. Process again, scraping down the sides of the bowl.
In a small bowl, mix the flour, cinnamon, ginger, cloves, and nutmeg with the remaining 2 tablespoons of sugar. Add to the cream cheese mixture along with the pumpkin and light cream. Purée, scraping down the sides of the bowl.
Carefully pour the filling into the pan. Place the pie on the center oven rack and bake for about 50 minutes. When done, the filling will be “set”—puffed around the edges, less so in the center. The edges will have a dull finish; the center will be shiny.
Transfer to a rack and cool completely. Refrigerate for 4 hours, uncovered, before serving. To refrigerate longer, cover loosely with tented foil.
Yield:
Preparation Method
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Course
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Reader Comments
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Pumpkin Pie with Splenda
This recipe sounds great, but as a "new" diabetic, I recently realized that carbs = sugar. You can make this regular pie recipe with Splenda and you won't even know the difference.
I, for one, have done a lot
I, for one, have done a lot of research on substitute sweeteners and Splenda is one of the worst. My wife is diabetic and we use Stevia. It is natural and not man made and sweetens great in everything from coffee to baking. Enjoy.
You are totally correct :D
You are totally correct :D Thanks for posting this info.
There are a number of
There are a number of sweeteners out their, (Sweet&Low, Equal, Stevia, Splenda, plus others) some are more sweet than others. Whether manmade/artificial or natural(found in nature) the chemical compound acts as a sweetener and the body doesn't know which one you used. So choose the one that you like best, and use it everywhere in your cooking as a sugar substitute.
Any sweetener substitute can be used to replace sugar or carbs. in any recipe. This is very useful for diabetics who want to reduce their CHO intake.
Can you provide Nutrition
Can you provide Nutrition Info as my Mother-in law is diabetic, looking for a low sugar pumpkin pie
I'm diabetic myself and while
I'm diabetic myself and while I've never tried it, there are sugar substitutes specifically for baking such as Splenda. They measure cup for cup like sugar. Be aware that even if you don't add sugar, the flour in the crust, the pumpkin and even the cream add carbs.
Here is a Splenda/sugar
Here is a Splenda/sugar conversion chart, so you can just switch it in the recipe.
http://www.splenda.com/cooking...