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Thanksgiving isn’t Thanksgiving without a classic pumpkin pie. Top it with cinnamon whipped cream for the perfect holiday dessert.
This year we will celebrating Thanksgiving in Utah with all of our kids. We have a lot of extended family there too, so we gather for a Pie Night the night before Thanksgiving. On Thanksgiving day you fill up on so much amazing food that you end up with no room for dessert. So why not enjoy our dessert first!
I have to admit I’m a little bit more of a fruit pie fan. I can’t pass up a lemon pie or berry pie in any shape or form but I’ve learned to appreciate pumpkin pie as I’ve gotten older. My husband is the big pumpkin pie fan in our family though. As a child though his love of Thanksgiving and pumpkin pie took a major hit when he went early to his Grandma’s house to help her get ready for Thanksgiving and discovered that the pumpkin pie he loved so much was really made with Hubbard squash. He managed to recover from the shock though and continues to enjoy pumpkin pie today.
This pie is just the right combo of pumpkin and spice and the texture is perfectly smooth. I got a little fancy with my pie crust and had fun adding some pastry crust leaves to dress it up.
I just gave them an egg wash bath before baking. My perfect pie crust recipe makes enough for two pie crusts so I used the second one to make the leaves.
I love ice cream with most pies but with pumpkin, I prefer whipped cream. I usually add a little cinnamon to the whipped cream along with some sugar for a special touch. Your guests will love cinnamon whipped cream.
Check out more of my pumpkin desserts:
- Pumpkin Cheesecake
- Cinnamon Roll Pumpkin Cake
- Pumpkin Cookies
Pumpkin Pie Recipe
Pumpkin Pie
Ingredients
- 1 15 oz. pumpkin puree
- 2 egg yolks
- 2 tsp vanilla extract
- 14 oz. sweetened condensed milk
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 9 inch unbaked pie crust see notes for link to recipe
Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 3 Tbsp Sugar
- 1 tsp vanilla
- 1 tsp cinnamon
Instructions
- Preheat oven to 425 degrees F.
- Mix together pumpkin puree and eggs until smooth. Add in milk, seasonings and stir to combine.
- Pour into unbaked 9″ pie crust. Bake for 15 minutes. Reduce heat to 350 degrees F and bake for another 30-40 minutes or until pie is set in the middle. Insert a knife in the middle of pie to test for doneness, should come out clean. Allow to cool completely before serving.
- For the pie crust leaves, cut leaves out of second pie crust dough and place on a baking sheet. Brush with an egg wash and bake for 10-12 minutes or until golden brown. Place around the edge of the finished, baked pie.
Cinnamon Whipped Cream
- In a medium bowl, beat together the cream, sugar, vanilla, and cinnamon with a mixer on medium speed until soft peaks form. Refrigerate until ready to serve.
Tips & Notes:
Nutrition Facts:
Jean Cykana says
What is the difference in using condensed milk over evaporated milk?
Leigh Anne says
They are two different things. Sweetened condensed milk is thick and sweet and evaporated milk is much thinner and more milk like. You will find them side by side in the baking aisle usually.