Ellyn
Veteran
Ingredients
8 oz. of softened cream cheese (usually one pack)
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, beaten together
1 cup half-and-half (that's one part heavy cream to three parts milk, I believe the name "half" is deceptive
)
1/2 stick of melted butter
1 tsp vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Directions
This is simple! Simply add two ingredients together at a time and beat or blend them until they combine. Then, bake in an oven at 350 degrees (Fahrenheit, I'm pretty sure) until set. Top with whipped cream.
Optional: I tried making this into a pie with Graham cracker crust, but realized that this mix isn't particularly sweet and I didn't add any extra flavoring to the graham cracker crust. If you don't like it too sweet, then great, but next time I'd sweeten and spice it up a bit!
8 oz. of softened cream cheese (usually one pack)
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, beaten together
1 cup half-and-half (that's one part heavy cream to three parts milk, I believe the name "half" is deceptive
)1/2 stick of melted butter
1 tsp vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Directions
This is simple! Simply add two ingredients together at a time and beat or blend them until they combine. Then, bake in an oven at 350 degrees (Fahrenheit, I'm pretty sure) until set. Top with whipped cream.
Optional: I tried making this into a pie with Graham cracker crust, but realized that this mix isn't particularly sweet and I didn't add any extra flavoring to the graham cracker crust. If you don't like it too sweet, then great, but next time I'd sweeten and spice it up a bit!