Ingredients
-
1
-
3/4
-
1/4
-
2
-
1
-
1 1/2
-
1
-
1/4
-
1/4
-
1/4
-
2
-
3
-
1 3/4
-
-
1/2
Directions
Cheesecake Factory’s Original Recipe for Pumpkin Pie Filling, 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 , I have been using this recipe for years Always comes out perfect I adore all your recipes when I want to make anything I look to see if you have a recipe Plus I always use your suggestions on modifying the recipe You have never let me down Happy holidays!!!, Just came out of the oven – wow! Now, being that I’m no pastry chef, I will admit that I purchased two 9 shells This recipe easily filled both, right to the rim! Happy Canadian Thanksgiving!
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Steps
|
1
Done
|
Set Oven to 375 Degrees (set Oven to Second-Lowest Position). |
|
2
Done
|
Prepare a 9-Inch Glass Pie Plate. |
|
3
Done
|
Fit the Prepared Pastry in a 9-Inch Glass Pie Plate and Flute Edges. |
|
4
Done
|
Prick Holes in the Bottom of the Crust Then Refrigerate For 1 Hour. |
|
5
Done
|
Line, Weight and Bake the Shell For 8 Minutes (second-Lowest Rack). |
|
6
Done
|
For the Filling; in a Bowl Combine Brown Sugar, White Sugar, Flour, Molasses, Cinnamon, Ginger, Nutmeg, Cloves and Salt. |
|
7
Done
|
Add in Eggs and Whipping Cream; Whisk to Combine Well. |
|
8
Done
|
Pour the Filling Into Prepared Pie Plate. |
|
9
Done
|
Place the Pie Plate on a Baking Sheet. |
|
10
Done
|
Bake For About 40 Minutes or Until the Filling Is Set. |
|
11
Done
|
Let Cook Then Serve With Whipped Cream. |
|
12
Done
|
*note* I Also Have the Original Recipe For Their Pastry If You Would Like It Just Message Me. |
