Photo courtesy of Bobbi Fabian
Merry Christmas Friends,
It's our pleasure to continue the 25 Days of Christmas feature for you, our good friends. December 1st through December 25th you can visit our blog for helpful, money-saving ideas to decorate your space for the holidays. It's just a little something to show our appreciation for your continued support of Interior Design eBlog.
Set the stage for an unforgettable Christmas feast with a centerpiece that exemplifies bounty. A ghost-white pumpkin, chunky pillar candles and metallic-painted gourds add sparkle. Not your traditional red and green but definitely a setting that transitions beyond the Christmas dinner. Incorporating natural elements with the gleam of copper, gold and silver is also eco-friendly. Transform your holiday centerpiece into a pumpkin pie for Sunday dessert. Enjoy this delicious recipe from Paula Deen's collection.
Ingredients:
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Directions:
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Servings: 6 to 8 servings
Cook Time: 50 min
Check back for more holiday ideas and enjoy the pumpkin pie with family and friends.
Wishing you all the timeless treasures of the season; the warmth of home, the love of family and the company of good friends.
Merry Christmas and Happy New Year!
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Live well,
Yvonne
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