Preheat oven to 350 degrees.
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.
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.
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.
Add pumpkin pie spice, vanilla pudding, salt and vanilla extract to bowl, and beat on low to combine.
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.
Place bowl of stand mixer in fridge, and whisk in freezer for 10 minutes.
Add cream to bowl, and beat on low speed for 30 seconds.
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
Directions
Preheat oven to 350 degrees.
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.
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.
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.
Add pumpkin pie spice, vanilla pudding, salt and vanilla extract to bowl, and beat on low to combine.
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.
Place bowl of stand mixer in fridge, and whisk in freezer for 10 minutes.
Add cream to bowl, and beat on low speed for 30 seconds.
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.
