Pumpkin Pie Robinson Style

This is my take on the traditional pumpkin pie.  Its lighter and fluffier than your typical pumpkin pie.  Rich, flavorful, tasty.  It got high reviews this last Thanksgiving 🙂

Pumpkin Pie Robinson Style

2 cups pureed pumpkin (canned or fresh)

1- 8oz. package cream cheese, softened

1 cup sugar

1/4 tsp. salt

1 egg + 2 egg yolks, slightly beaten

1 cup half & half creamer

1/4 cup butter (1/2 stick) melted

1 tsp. vanilla

1 and 1/2 tsp. pumpkin pie spice

1 pie crust (Can use the pre-made from the refrigerated or freezer section at the grocery store or make your own.  I made my own this year and it is not NEARLY as hard as I thought it would be…pretty fun actually!)


Take dough, whether pre-made or homemade, and roll out into flat circle large enough to hang over the edge a good inch or so.  Crimp the edges to make it look pretty and put it back into the refrigerator to set while you mix the pie filling.  In large mixing bowl beat the cream cheese, add the pumpkin and combine until smooth.  Then add the eggs, half and half, and melted butter.  Combine.  Next add sugar and salt and combine.  Lastly, stir in the vanilla.  Pour mixture into the pie pan with crust in it.  Cut a circle our of a piece of foil large enough to allow the center of the pie to show and bake however small enough to cover the edges of the pie to keep the crust from browning too quickly.  Bake at 350 for 20-30min. with foil on.  Take foil off and bake another 10-20 min or until a butter knife inserted into pie 2 inches from edge of crust comes out clean.  The pie filling will continue to bake after being removed from the oven and will set more while being chilled in the refrigerator after cooling completely on counter top for an hour or so.  Serve with whipped cream!  Enjoy!

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