Cheesecake Factory's Original Recipe for Pumpkin Pie Filling

Ingredients

• 1 (9 inch)  prepared pie pastry

• 3/4 cup dark brown sugar, firmly packed
• 1/4 cup white sugar
• 2 tablespoons flour
• 1 tablespoon molasses
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/4 teaspoon salt
• 2 cups canned pumpkin puree
• 3 large eggs, lightly beaten
• 1 3/4 cups whipping cream, unwhipped
• whipped cream, for topping sweetened to taste and flavored with
• 1/2 teaspoon vanilla

Directions

1. 1

   Set oven to 375 degrees (set oven to second-lowest position).

2. 2

   Prepare a 9-inch glass pie plate.

3. 3

   Fit the prepared pastry in a 9-inch glass pie plate and flute edges.

4. 4

   Prick holes in the bottom of the crust then refrigerate for 1 hour.

5. 5

   Line, weight and bake the shell for 8 minutes (second-lowest rack).

6. 6

   For the filling; In a bowl combine brown sugar, white sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt.

7. 7

   Add in eggs and whipping cream; whisk to combine well.

8. 8

   Pour the filling into prepared pie plate.

9. 9

   Place the pie plate on a baking sheet.

10. 10

    Bake for about 40 minutes or until the filling is set.

11. 11

    Let cook then serve with whipped cream.

12. 12

    *NOTE* I also have the original recipe for their pastry if you would like it just message me.