Make Pie Crust. Prepare a half recipe of all-butter pie crust. Roll out the pie crust into a 14" circle to a ⅛" thickness. Lay the pie dough into a 9" pie pan and gently press it into place. Trim the edges leaving a 1" overhang over the edge. Tuck the overhanging dough underneath itself even with the rim. Let chill in the fridge for 30 minutes.
Blind Bake Pie Crust. Preheat oven to 400°. Brush the edges of the crust with the egg wash. Place a piece of parchment paper onto the bottom of the crust and fill with 1 lb. of dry beans. Bake for 20 minutes, remove the paper and beans and bake for 10 more minutes. Remove from oven and set aside.
Lower the oven temperature to 350°F (176°C).
Mix Filling. In a large mixing bowl whiskthe pumpkin puree, cream cheese, sugars, half and half, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt and cornstarch until well combined and smooth. Scrape down the sides of the bowl a few times while mixing.
Bake. Pour the filling into the pie crust and place a pie shield around the edges. Bake for 25 minutes, remove the pie shield and bake an additional 30-35 minutes. (55-60 minutes total)
Remove from the oven and let coolon a wire rack for 3 hours before slicing.
Nutrition Facts
Easy Pumpkin Pie
Amount Per Serving
Calories 290Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 138mg46%
Sodium 292mg13%
Potassium 147mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 27g30%
Protein 6g12%
Vitamin A 671IU13%
Vitamin C 1mg1%
Calcium 98mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.