Happy Thanksgiving!

One of my favorite holidays is just a day away and not only do I love eating turkey smothered with gravy, homemade crisp stuffing, green beans and mashed potatoes. But, most importantly, desserts! C'mon, obviously this was heading somewhere sweet, right?

As most people indulge in turkey dinner - I ALWAYS leave room for dessert. So on this particular holiday I'm going to give thanks to the good ole fashioned pumpkin pie!

For this pumpkin pie, I added cream cheese and half n half to add a creamier and smoother filling. I believe by doing this the pie stays rich, creamy and moist. Instead of using, a graham crust, I decided to go for a flakier and sweet crust which adds a nice balance between the pumpkin and it's spices. To top the pie off, I made homemade whipped cream! (just a side note, I try to not use anything pre-made, it just tastes more delicious that way!).

What better way to give thanks to your family and friends!

Pumpkin Pie Recipe

adapted by Paula Deen

8oz. package of cream cheese

1 can of pumpkin puree

3/4 cup of sugar

1/4 teaspoon of salt

3 large eggs

1 cup half and half

1/2 stick of unsalted butter, melted

1 teaspoon pure vanilla extract

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

In large mixing bowl, beat cream cheese with mixer. Add pumpkin and beat until combined. Add sugar, salt, and beat until combined. Add eggs, half and half, butter and beat until all combined. Then add vanilla, cinnamon, and ginger and fold in until all incorporated.

Pie Crust

1 1/4 cup all purpose flour, unbleached

7 tablespoons of unsalted butter, diced

1 1/2 tablespoons of granulated sugar

1 egg yolk

Sift flour in a bowl and rub in butter with your hands. Add sugar and combine together. Mix in the egg yolk and add just enough cold water to make mixture into a dough. Wrap in foil and refrigerate for 30 minutes.

Roll out dough with some flour to about 1/8" thick. Line a 9" pie pan and pinch the edges off (you can pinch the edges to make a design as well), cover with foil and add pie weights or dried beans on top. Place in a preheated 375 degree oven for 15-20 minutes. Remove the foil and place in oven for another 5 minutes or until the crust is lightly colored and firm.

Add the pumpkin filling into the crust until you hit the edge of crust. Bake in oven at 350 degrees for 50 minutes or until the center is set. Place on a wire rack to cool.

Homemade whipped cream

1 cup whipping cream or heavy cream

1 tablespoon confectioners sugar

1 tablespoon pure vanilla extract

Beat cream on high in a chilled stainless steel mixing bowl for a minute or so then add the sugar and vanilla. Beat until soft peaks form. Serve immediately.

Bon Appetit!