Deliciously Creamy Pumpkin Pie Christmas Recipe

Pumpkin pie is a staple of most homes around the holidays. The problem is, the ingredients are always a fickle combination, and you never really know if it is going to work. Is it going to stay together when you cut it? Is it going to taste like something you are proud of? Pies were always tough for us to make because we couldn't taste it as it cooked. You know, like you would with a soup or stir fry recipe, to insure it didn't need any more ingredients added. We call this the "once it's in, you're out" style of cooking, and it always makes us nervous.
This is especially the case where Christmas is concerned because there are so many Christmas recipe sweet treats that you just have to hope they work! Combine that with our love and hate relationship with cinnamon, and you could see how pumpkin pie gets tricky. The bigger problem is, everyone loves and expects it at the table!
The other issue is, our loving grandmother made the best pumpkin pie going, and she is no longer with us, so everyone compares any other pumpkin pie to hers. The truth is, she kept her famous pie recipe very secret, so whenever anyone would ask for her pumpkin pie recipe she balked. Since we had no recipe, our aunt decided to make her very own version -- with cinnamon optional -- and share it with the rest of us. Now, we pretend it's our very own pumpkin pie Christmas recipe, and no one can stop us!
Better than Grandma's Pumpkin Pie
What You Need:
• 2 Cups Canned Pumpkin, Smashed or Pureed
• 8 oz. Regular Cream Cheese, Softened
• 1 Cup White Sugar
• 1 Whole Egg
• 2 Egg Yolks
• ¼ Cup Butter, Melted
• 1 Cup Half & Half
• ¼ TSP Salt
• 1 TSP Vanilla Extract
• ¼ TSP Ground Ginger
• ½ TSP Cinnamon (or not!)
• One store bought pie crust -- No need to get super fancy and try making your own, unless you are a glutton for punishment.
What to Do:
• Preheat the oven to 350 degrees.
• Add the cream cheese to a bowl, and beat until smooth with a mixer.
• Combine the pumpkin to the cream cheese and mix.
• Add sugar and salt, continue mixing.
• Combine the whole egg and the two eggs yolk together in a bowl and mix, then add to the larger bowl, along with the half & half, and melted butter -- mix thoroughly.
• Last, add the vanilla and ginger (and cinnamon, if you so desire) and mix completely.
• Pour the filling into the pie crust and bake for 50 minutes. Or until you can stick a toothpick in the middle, and it wipes clean when you remove it.
• Allow the pie to sit until it is room temperature before slicing, so it doesn't cave in, and looks beautiful on the dessert plate.
Whipped Cream Recipe
Unless you are using a store bought version, which quite honestly, is equally as delicious, you can be super fancy and make your own. It's completely up to you!
What You Need:
• ¼ White Sugar
• 1 Cup Heavy Cream
• 1 TSP Vanilla
What to Do:
• Pour the heavy cream into a bowl, and whip with an electric mixer until stiff.
• Add the sugar and vanilla and continue to whip until it forms peaks.
• Spread on the pie completely, or allow guests to add it themselves.
This pumpkin pie is so creamy and delicious that you may want to get a piece to hold back for the next day, because it will not stick around long! Oh, and feel free to share the recipe. It's the right thing to do, so others can look like rock stars with their Christmas recipes too. You know, in the spirit of sharing...

Steven Ircha is the Senior Managing Director of Aegis Capital where he helps individuals and institutions manage their investments. He lives in Bronxville NY with his wife and five children. Steven attended NYU, Brooklyn Law School and the Harvard Business School.
He is also the assistant Scoutmaster of Bronxville Troop 5 and the Friends of Scouting Chair for the Westchester Putnam Council Boy Scouts of America. He frequently watches Jet's games with his brother-in-law,Woody Johnson,owner of the New York Jet's football team.
To contact Steven, please call 914-361-1099 or email him at ircha@yahoo.com.