Pies and Personality

I don't like pumpkin, I don't like cinnamon, I especially don't like baking and it isn't November - so why you ask would I make pumpkin pie in early August? Because it is my youngest brother - in - law's favorite dessert and he was coming to visit. And as youngest children go they usually get their way. I have always been fascinated with birth order personality traits and how much oldest, middle and youngest children from totally different families resemble each other's personalities. I have read a lot about birth order and how it effects a person's demeanor and I have found proof of these studies in so many people I know. In general, older children are demanding, successful, self-centered and seek approval from those in authority. Middle children always feel persecuted, are always opposite their older sibling, good judges of character, and peacekeepers who can see all sides of a situation. The baby of the family is concerned with having fun, used to getting what they want, financially irresponsible and socially outgoing.

I am sure you can find people who are exceptions to my observations, but I guarantee that you can also find those that are right in tune with these general descriptions. Since I am the middle child and the middle child normally is a "people pleaser" I decided to make my brother-in-law who is the baby of his family his favorite pie because I know he is "used to getting what he wants". Maybe this is all too deep of a reason for baking a winter treat in the dead of summer, but it made sense to me......

Pumpkin Pie
Courtesy of Paula Deen

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

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.