I had a recipe I liked, and decided to change a bit for things I had on hand, jazz it up a bit. Daughter says its to DIE for!
Silkie Pumpkin Pie
1 Can pumpkin puree
1/4 cup room temp cream cheese
2 Tbsp melted & cooled butter
1/2 cup sugar
1 (14) oz can evaporated milk
4 Chicken Eggs (or 2 Duck Eggs)
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp ginger
1/4 tsp nutmeg
pinch of salt
Deep Dish Crust
1. Preheat oven to 350 degrees. Combine and mix sugar, creamcheese, butter & eggs. Add in pumpkin one spoonful at a time until combined.Continue mixing while adding spices.
2. Place crust in the oven for 10 minutes. Remove and allow to cool before adding the pumpkin mixture.
3. Cook for 50-60 minutes. Check 10 minutes early to make sure the filling doesn't start cracking.
Allow to cool a full 3-4 hours before serving.
Silkie Pumpkin Pie
1 Can pumpkin puree
1/4 cup room temp cream cheese
2 Tbsp melted & cooled butter
1/2 cup sugar
1 (14) oz can evaporated milk
4 Chicken Eggs (or 2 Duck Eggs)
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp ginger
1/4 tsp nutmeg
pinch of salt
Deep Dish Crust
1. Preheat oven to 350 degrees. Combine and mix sugar, creamcheese, butter & eggs. Add in pumpkin one spoonful at a time until combined.Continue mixing while adding spices.
2. Place crust in the oven for 10 minutes. Remove and allow to cool before adding the pumpkin mixture.
3. Cook for 50-60 minutes. Check 10 minutes early to make sure the filling doesn't start cracking.
Allow to cool a full 3-4 hours before serving.
