November 28

Pumpkin Pie In Churchville

Candle Light Dinner

Sally Ray’s winning pumpkin pie recipe which can be found in the 2004 edition of St. Marta’s Church Cook Book.   She makes these every year and gives them away to families in need.

This is the note Sally Ray attached to each pie this year.   Every year it’s a different list!

I am THANKFUL for my husband for being so old school traditional, my kids for being my kids, sun shine in the warm summer, flowers that bloom, my Mom in heaven for watching over me, my Dad on earth for all he does for the world, my sisters for being the best sisters in the world, my brother for showing the world he could do it, my brother again for always being the first in line to help, my dogs for being misfits, valley girls and vampires, fresh fruit in the winter time, warm winter hats with big fat pompom’s, moon boots, small motor boots and big fish, bright colored beach towels, and best friends!

Be thankful for the little things in life like pumpkin pie with whipped cream!

Sally Ray’s Pumpkin Pie 

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 teaspoon ground cinnamon
1/2 teaspoon nutmeg
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.

Adapted from Paul Deen and made her way!



Posted November 28, 2013 by Kim Kalan in category Cakes and Cookies