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). 

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  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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