Tuesday, November 15, 2011

Cheesecake Factory Copycat Pumpkin Pie Recipe

We love pumpkin pie at our house. If you like pumpkin pie, try this yummy Cheesecake Factory Copycat Pumpkin Pie for your holiday meals.

1 1/2 cup all-purpose flour
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water
3 large eggs, lightly beaten
2 cups canned pumpkin
1 1/2 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cloves
2 tablespoons all-purpose flour
1 tablespoon molasses
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cup whipped cream, for topping

Blend together flour,sugar,shortening and butter by hand until mixture resembles small crumbs.
Add water and mix.
Form the dough into a ball; knead for about 20-30 seconds.
Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll out dough to an 11-inch circle; then place in a 9-inch pie plate; trim off all but 1-inch of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal.
Prick bottom of shell with fork and refrigerate for 1 hour.
Weight crust with pie weights or beans and bake in a 375 degree oven for 10 minutes. Remove weights and bake for an additional 5 minutes.
Mix together remaining ingredients and pour into prepared crust.
Bake in a 375 degree oven for 40 minutes, or until set.



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