Cheesecake Factory's Original Recipe for Pumpkin Pie Filling

Ingredients

• 1 (9 inch) prepared pie pastry
• 34 cup dark brown sugar
• firmly packed
• 14 cup white sugar
• 2 tablespoons flour
• 1 tablespoon molasses
• 1 12 teaspoons cinnamon
• 1 teaspoon ginger
• 14 teaspoon nutmeg
• 14 teaspoon clove
• 14 teaspoon salt
• 2 cups canned pumpkin puree
• 3 large eggs
• lightly beaten
• 1 34 cups whipping cream
• unwhipped
• whipped cream
• for topping sweetened to taste and flavored with
• 12 teaspoon vanilla

Instructions

1. Set oven to 375 degrees (set oven to second-lowest position).
2. Prepare a 9-inch glass pie plate.
3. Fit the prepared pastry in a 9-inch glass pie plate and flute edges.
4. Prick holes in the bottom of the crust then refrigerate for 1 hour.
5. Line, weight and bake the shell for 8 minutes (second-lowest rack).
6. For the filling; In a bowl combine brown sugar, white sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt.
7. Add in eggs and whipping cream; whisk to combine well.
8. Pour the filling into prepared pie plate.
9. Place the pie plate on a baking sheet.
10. Bake for about 40 minutes or until the filling is set.
11. Let cook then serve with whipped cream.
12. *NOTE* I also have the original recipe for their pastry if you would like it just message me.