As a child, I was never really all that into pumpkin pie. I guess I just took it for granted… it simply showed up on the thanksgiving table, I ate it, and that was it for the year.
This is the recipe that changed my mind. I now crave pumpkin pie (almost) 365 days a year. The filling is amazing, but it’s the handmade whipped cream, blended with pie spices, that really does it for me. It’s like pie on top of pie… just… fluffier. And whiter. Anyway, what I am trying to say is that this pie is good, and you should make it. I could come up with some crisp, colorful fall language or something for this post, but—honestly—this is homemade pumpkin pie and whipped cream. It sells itself.
Between this and delicious pumpkin craft beers, I’ve grown to really like this time of year.
Pumpkin Pie with Spice Whip
Adapted from Bon Appetit
- 9″ or 10″ frozen or handmade pie crust
- 1 15-ounce can pure pumpkin
- 1 14-ounce can sweetened condensed milk
- 1/3 cup sour cream
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground allspice
- 2 extra large eggs
- 3/4 cup chilled whipping cream
- 2 tablespoons sugar
- Heat oven to 400 F. Bake crust until browned, pressing bottom and sides of crust occasionally, about 14 minutes. Remove and let the crust cool. Reduce oven temperature to 350 F.
- Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in the eggs. Pour into crust. Some filling may be left over if you use a 9″ crust.
- Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on a rack.
- Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Serve pie slices with a dollop of whipped cream on top of each.
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