Homemade Pumpkin Pie with Whipped Cream

Homemade Pumpkin Pie with Whipped Cream
 
  • 1 1/4 cups of full cream
  • 1 teaspoon pure vanilla extract
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pastry for pie crust 
  • 2 cups of pumpkin- canned or pureed
  • 3 eggs

For Homemade Whipped Cream Ingredients:

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
Stand Mixer 
    • Preheat oven to 180°C/350°F.
    • Roll the pie crust dough round and spread into a deep Pie dish. Trim edges to extend over the rim of the dish. Fold in the edges, and press to seal. Freeze until firm for at least 15 minutes.
    • Spread parchment or baking paper to fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.
    • Bake the pie shell for about 15 minutes at 180°C/350°F.
    • Remove the weights and parchment and bake again for another 10 to 15 minutes until golden brown. Cool completely on a wire rack.
    • Place the canned pumpkin or puree in a large bowl.
    • In a different bowl, beat eggs well. Beat the cream, vanilla extract, brown sugar, salt, and the ground spices until thoroughly blended.
    • Add the pumpkin mixture to this and mix well.
    • Pour the mixture into pie shell and place in the centre of the oven. Bake for 30-40 minutes until the filling is firm.
    • Cool completely on wire racks and serve with whipped cream.

Homemade Whipped Cream Directions:

  • Using an electric mixer, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread on top of the cooled pie.
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