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Gooey Pumpkin Pie

As you might know, I’m obsessed with all things american. For a while I’ve been wanting to make a pumpkin pie, but it’s been so hard finding pumpkin in Copenhagen.

One of my friends texted me yesterday, that she saw canned pumpkin at the american foods isle in a store across town (for any Danes reading, it was in SuperBest in Valby), so I jumped in my car, and tada! There it was.

It was actually my first time making pumpkin pie, but the recipe was so easy, and it turned out amazing!

The recipe is actually a Paula Deen recipe, which I tweeked a bit.

I wanted to try it, because it got amazing reviews on the Food Network homepage.

I wasn’t liking the idea of putting cream cheese in the pie, but it really added to the smooth texture.

Gooey Pumpkin Pie 2013-10-19 17:01:29 Delicious and gooey pie with pumpkin, cinnamon and vanilla

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Prep Time
15 min

Cook Time
1 hr 30 min

Total Time
1 hr 45 min

Prep Time
15 min

Cook Time
1 hr 30 min

Total Time
1 hr 45 min

  • 200 gram cream cheese (8 ounce)
  • 2 cups canned pumpkin
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 2 egg yolks
  • 1 cup half-and-half
  • 1/4 cup melted butter
  • 1 vanilla bean
  • 2 teaspoons ground cinnamon
  • Pie dough
  • Whipped cream, for topping


  • Preheat the oven to 180 degrees Celsius (350 degrees F.)
  • Place the pie dough down into a pie pan and press down along the bottom and all sides. Bake for 10 minutes.
  • 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. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon.
  • Pour the filling into the warm prepared pie crust and bake for 1 hour and 20 minutes, or until the center is set.