Pumpkin Pie

Recipe courtesy Paula Deen

Prep Time:
15 min
Inactive Prep Time:
30 min
Cook Time:
50 min

Level:
Easy

Serves:
6 to 8 servings

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.

Deviled Crab Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:

* 3/4 cup mayonnaise
* 2 Tablespoons minced onion
* 2 Tablespoons minced green pepper
* 2 teaspoons minced parsley
* 1-1/2 teaspoons dry mustard
* 2 teaspoons Worcestershire sauce
* Dash Tabasco
* 1/4 teaspoon cayenne
* 2 teaspoons lemon juice
* Coarse salt and freshly ground black pepper to taste
* 1 pound fresh or pasteurized crabmeat, either select or lump grades, picked over to remove all bits of shell
* 3 to 4 Tablespoons butter
* 1 cup fine fresh bread crumbs
* Parsley sprigs
* Lemon wedges

Preparation:
Put the mayonnaise3 in a bowl and whisk in the onions, green peppers, parsley, mustard4, Worcestershire sauce5, Tabasco, cayenne, lemon juice, salt, and pepper. Go very easy on the salt and pepper. Cover bowl and put aside for 15 minutes or so for the flavors to marry. Correct seasoning.

Gently fold in the crab6. Reserve, refrigerated, if you are doing this in advance.

Melt 3 tablespoons butter in a small skillet and add the bread crumbs. Cook over low heat until just golden, adding a little more butter if it seems too dry. Scrape into a bowl and cool.

Preheat oven to 425 degrees F.

Arrange natural or ceramic crab or scallop shells or ramekins on a baking sheet. Divide crab mixture among containers, mounding it a bit in the center so that it looks generous. Sprinkle the crumbs over the crab mixture. Bake on the top rack of the oven until bubbly and lightly browned, 10 to 15 minutes. Serve hot with parsley sprigs and lemon wedges.

Yield: 6 to 8 as a first course; 4 as a main course