Classic Pumpkin Pie + Fresh Whipped Cream

Pumpkin Pie is the quintessential Thanksgiving dessert.  This easy to make Classic Thanksgiving Pie recipe is topped with fresh, homemade whipped cream, and will fill your home with the smell of fall!  Better yet, Pumpkin Pie can be made up to 3 days ahead of time!

This is a recipe that you guys have been asking for forever, and I think because DJ isn’t a fan of anything pumpkin, and I can’t eat an entire pie to my self, I’ve never made it.  However, for Friendsgiving this year, my friend Jaime requested Pumpkin Pie, so instead of Sweet Potato Pie like I make every other year, I made Pumpkin Pie.

The first step in making good Pumpkin Pie is the pie crust.  This Food Processor Pie Crust is super easy to make and produces a buttery, flaky crust every time! You need to first blind bake the crust, which is a fancy way of saying pre-bake it.  By doing this, the bottom crust will hold up to the heavy pumpkin filling better and not stick to the bottom of the pan, or fall apart.  Roll out pie dough ¼” thick, and press into pie plate.  For Pumpkin Pie, I like to use a deep tart pan in place of a traditional pie plate.

Next up is figuring out if you want to use fresh pumpkin, or canned.  If you do decide on canned pumpkin, make sure that it is pumpkin puree, and not pumpkin pie filling.  I have tried making the pie both ways, and from general consensus, you can’t tell the difference.  Save time, and get a can of pumpkin.  A 28oz can of pumpkin puree can make this pie and a loaf of Pumpkin Banana Bread.   To use fresh pumpkin, roast a pumpkin pie pumpkin in a 400 degree oven until fork tender.  Let cool slightly, and whip in the bowl of a food processor fitted with whisk attachment.  Measure out 2 cups to use in the recipe.

I also made Fresh Whipped Cream to top my Pumpkin Pie.  I think the whipped cream is what really makes this delicious Pumpkin Pie even better! Like when making pie crust, everything needs to be cold.  From the bowl and whisk, to the cream itself.  Put everything in the freezer for 10 minutes before whipping.  If you don’t have room, just put the whisk attachment in the freezer, and the bowl in the fridge.  Start beating cream on low speed and add sugar and vanilla creamer powder, if using and increase the speed of the stand mixer, or hand beater to high.  The whipped cream will be done when it reaches still peaks.  Be sure not to over whisk, or you’ll have butter and buttermilk.

I am very, very happy with how this Pumpkin Pie turned out, and I know that you will too!  This recipe really is Easy As Pie!

Although it’s not the brightest orange in the picture, in real life, it really is (I forgot to set up my lights when I took the pictures). 

Category, DifficultyBeginner

Yields1 Serving

 1 recipe Food Processor Pie Crust
For Filling
 2 cups pumpkin puree
 2 tbsp maple syrup
 3 eggs, slightly beaten
 1 cup evaporated milk
 ¼ cup butter, softened
 1 cup brown sugar
 1 cup sugar
 1 tbsp cornstarch
 1 3.4 oz box, instant vanilla pudding
 1 tsp salt
 2 tsp pumpkin pie spice
 2 tsp vanilla extract
Whipped Cream
 1 cup heavy whipping cream
 2 tbsp sugar
 1 tsp vanilla extract, optional

1

Preheat oven to 350 degrees.

2

Prepare pie crust according to recipe directions. Roll out to ¼" thick, and press into a 9" pie plate or a deep tart pan. Trim off any excess dough. Place in fridge 10 minutes.

3

Line chilled pie crust with parchment paper, and fill with pie weights or dried beans. Bake for 12 minutes.

Remove from oven and let cool 5 minutes, and carefully remove weights or beans and parchment.

4

In the bowl of a stand mixer, beat butter, cornstarch and sugars until light and fluffy. Add eggs, one at a time. Add pumpkin puree, milk and vanilla.

5

Add pumpkin pie spice, vanilla pudding, salt and vanilla extract to bowl, and beat on low to combine.

6

Pour filling into pre-baked crust.

Bake for 60-65 minutes, until filling starts to firm. Remove from oven and let cool to room temperature.

Whipped Cream
7

Place bowl of stand mixer in fridge, and whisk in freezer for 10 minutes.

8

Add cream to bowl, and beat on low speed for 30 seconds.

9

Add sugar, and vanilla extract to bowl, increase speed to high and whisk until stiff peaks - about 90 seconds.

*Be sure not to over beat cream or it will become butter and buttermilk.

Ingredients

 1 recipe Food Processor Pie Crust
For Filling
 2 cups pumpkin puree
 2 tbsp maple syrup
 3 eggs, slightly beaten
 1 cup evaporated milk
 ¼ cup butter, softened
 1 cup brown sugar
 1 cup sugar
 1 tbsp cornstarch
 1 3.4 oz box, instant vanilla pudding
 1 tsp salt
 2 tsp pumpkin pie spice
 2 tsp vanilla extract
Whipped Cream
 1 cup heavy whipping cream
 2 tbsp sugar
 1 tsp vanilla extract, optional

Directions

1

Preheat oven to 350 degrees.

2

Prepare pie crust according to recipe directions. Roll out to ¼" thick, and press into a 9" pie plate or a deep tart pan. Trim off any excess dough. Place in fridge 10 minutes.

3

Line chilled pie crust with parchment paper, and fill with pie weights or dried beans. Bake for 12 minutes.

Remove from oven and let cool 5 minutes, and carefully remove weights or beans and parchment.

4

In the bowl of a stand mixer, beat butter, cornstarch and sugars until light and fluffy. Add eggs, one at a time. Add pumpkin puree, milk and vanilla.

5

Add pumpkin pie spice, vanilla pudding, salt and vanilla extract to bowl, and beat on low to combine.

6

Pour filling into pre-baked crust.

Bake for 60-65 minutes, until filling starts to firm. Remove from oven and let cool to room temperature.

Whipped Cream
7

Place bowl of stand mixer in fridge, and whisk in freezer for 10 minutes.

8

Add cream to bowl, and beat on low speed for 30 seconds.

9

Add sugar, and vanilla extract to bowl, increase speed to high and whisk until stiff peaks - about 90 seconds.

*Be sure not to over beat cream or it will become butter and buttermilk.

Pumpkin Pie

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Quick Turkey Stock

 

2 Comments

  1. Yummy recipe! Pumpkin pie has always been a treat and I am gonna try this wonderful recipe for me and my friends at Purefun. Keep posting!

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