What’s the secret ingredient that has people coming back for more of your pumpkin pie? Mine is cream cheese. Just a few ounces makes the pie so creamy and rich. Since my brother in law doesn’t like cream cheese, I also buy a store bought pumpkin pie or bake another dessert.

By the way, here’s the recipe for the flakiest, lightest pie crust ever:

Ingredients:
2 cups flour (bleached all-purpose is what I use)
1 1/2 teaspons salt
1/2 cup vegetable oil
1/3 cup cold water

Directions:
1. Sift your flour and salt into a bowl.
2. Pour the vegetable oil in a measuring cup and pour the water on top of the oil. Don’t stir them together.
3. Dump the oil and water on top of the flour and salt.
4. Stir the ingredients with a fork until it is blended enough so that you can form the dough into two balls.
5. Use a rolling pin to roll out each ball into a circle of about 12 inches across. (You may want to put the dough between two pieces of wax paper to make it easier to roll it out.)
6. Carefully place the crust into your pie pan and get ready to make a delicious pie.