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- Hey all, is Jamie Dean
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and I'm in mama's kitchen.
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And it's almost Thanksgiving.
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So Thanksgiving is my favorite holiday
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of the year by the way,
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because Scottish football
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and there's lots of family,
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and there's lots of food.
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I've got family all through the house today,
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my great greats here, my cousin Carl is here.
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Everybody's coming together
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around the table this time of year,
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especially here at momma's house.
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It is so good, and one of the staples
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that we have every year is a pumpkin pie.
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So that's what we're gonna do for you today.
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So if you don't have anything else to do,
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and all your things that you need,
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make yourself a pie dough.
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Or you just go buy one from the freezer,
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poke it and cook it, which is what I do.
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But there are lots of beautiful ways
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that you could dress up a pie.
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If you wanna go pinch and fold,
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and if you wanna make your own, please do.
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We're so busy around here
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I barely have time to go to the grocery store
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to buy the frozen one,
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to get my pie in the oven.
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So that's what I've done today,
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we've got our pie crust has been pre-baked off
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and it's ready to go.
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And here is the filling,
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this is a really easy recipe.
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I always say that, but for the most part,
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our recipes that we do here are fairly easy
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'cause everybody is busy.
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We got eight-ounce package of cream cheese here
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and I'm just gonna soften up
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with my hand mixer a little bit
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just to get it a little mix-ey.
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Okay, just real quick lightly.
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Into this we gonna add our pumpkin,
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get me a good tool to work with here.
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What we have here is two cups
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of mashed canned pumpkin.
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So we're gonna add our pumpkin
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into our cream cheese.
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This is good enough for me to eat just this way,
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I love cream cheese and pumpkin.
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We're gonna whip this together.
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Okay y'all, I'm gonna turn this back down.
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Now to this am gonna add our sugar,
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this is 1 cup of granulated sugar.
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We also gonna beat in
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a little bit of salt.
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This is about a good pinch,
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a little bit of pepper got in there too.
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That's about a quarter of a teaspoon of salt.
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And we're also gonna mix in,
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I got three eggs, one whole egg
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and then two egg yolks.
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Okay, so three yolks,
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one whole egg, two egg yolks.
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We're also gonna add one cup of half and half.
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we have a quarter of a cup of melted butter.
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I'm gon mix this up before we put our spices in.
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All right, I've got all this stuff combined,
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so let's add some of our flavors in here.
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This is a half of a teaspoon of ground ginger.
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This is, no I'm sorry,
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that's a quarter of a teaspoon of ginger.
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This is a half a teaspoon of our fresh cinnamon,
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and then we're gonna add one teaspoon of vanilla.
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one more time around the band with the mixer.
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now we're gonna pour this carefully into,
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how do I release this?
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We're gon be be all right, let me do this
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It can drip in there.
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We're gonna pour this into our pie flan.
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And I've got some filling left over,
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you know what I might do?
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Is take this extra that I have
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and put it in a little muffin tin,
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and do some little pumpkin muffins
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Ooh, I just tasted that
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and even though it's got raw eggs in it,
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it is 1000% delicious.
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I got my oven on 350,
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this is gonna bake for about 50 minutes.
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And soon I'm gonna be eating pumpkin pie,
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All right Joe, our pie is out of the oven.
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I had so much Pie filling leftover
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that Theresa and I put an extra pie in the oven.
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Extra pie, how awesome is that?
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Now all we have to do
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is wait patiently for this to cool.
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Probably only about 15 or 20 minutes, I guess.
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We just sit here and wait for this to cool.
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and let's just see what's happening down in here,
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I ain't waiting 15 minutes.
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Maybe nobody won't notice. (giggles)
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Oh, I'm gonna burn my face off again I can tell.
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- [Theresa] Looks good. - [Jamie] I know it.
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Should I try to cut a piece? - [Theresa] Nah.
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- ohh all right, It is so hot y'all.
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- [Theresa] And yet you go in again.
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- [Jamie] Gosh, it's like a pumpkin fluff.
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- [Theresa] Add some whipped cream?
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- The half and half with a pumpkin,
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I could probably almost cut this
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but I'm gonna let it cool or just let me,
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I hate to leave it looking so ugly.
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Look and instead of making a cut
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where only one piece was ugly,
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I cut it where two pieces are gonna be ugly.
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Not really thinking straight
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when I got pumpkin on the brain
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well - [Theresa] We do recommend
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that you let it cool.
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- [Jamie] You are gonna have to let this cool.
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But when you're cooking food in the house,
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I always say, if you ain't selling it, who cares?
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This pie is fantastic.
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Although I did cut it too soon,
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You'll be thankful that you have this pumpkin pie
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at your table this Thanksgiving.
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Appreciate y'all tuning in,
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I'll see you all around the kitchen.
