Cheesecake Factory's Original Recipe for Pumpkin Pie Filling |
|
 |
Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 8 |
|
Use your own favorite pastry recipe for this, or message me for the original Cheesecake Factory's pastry recipe. I would add in 1 tablespoon vanilla to the filling! Prep time does not include making the pie pastry. Ingredients:
1 (9 inch) prepared pie pastry |
3/4 cup dark brown sugar, firmly packed |
1/4 cup white sugar |
2 tablespoons flour |
1 tablespoon molasses |
1 1/2 teaspoons cinnamon |
1 teaspoon ginger |
1/4 teaspoon nutmeg |
1/4 teaspoon clove |
1/4 teaspoon salt |
2 cups canned pumpkin puree |
3 large eggs, lightly beaten |
1 3/4 cups whipping cream, unwhipped |
whipped cream, for topping sweetened to taste and flavored with |
1/2 teaspoon vanilla |
Directions:
1. Set oven to 375 degrees (set oven to second-lowest position).
2. Prepare a 9-inch glass pie plate.
3. Fit the prepared pastry in a 9-inch glass pie plate and flute edges.
4. Prick holes in the bottom of the crust then refrigerate for 1 hour.
5. Line, weight and bake the shell for 8 minutes (second-lowest rack).
6. For the filling; In a bowl combine brown sugar, white sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt.
7. Add in eggs and whipping cream; whisk to combine well.
8. Pour the filling into prepared pie plate.
9. Place the pie plate on a baking sheet.
10. Bake for about 40 minutes or until the filling is set.
11. Let cook then serve with whipped cream.
12. *NOTE* I also have the original recipe for their pastry if you would like it just message me.
|
|