The best Pumpkin Pie! Simple to make and so delicious! This Pumpkin Cream Pie has the best texture and the flavor is superb. The brown super whipped cream is incredible!
Thanksgiving dinner is wonderful but the pies are what I really look forward to each year! I love seeing the table filled with an assortment of delicious pies. Some of my favorite pies are Chocolate Silk Pie, Chocolate Peanut Butter Pie, Apple Pie and Triple Berry. Pumpkin Pie hasn’t been my favorite until now with this amazing recipe!!
I’ve adapted this recipe from Sandra Lee on FoodNetwork.com. It had amazing reviews so I adapted it to make it even more perfect! And over the last couple of months, I have made it quite a few times and it’s always so easy and delicious!
My favorite element of the pie has to be the brown sugar cinnamon whipped cream! It gives the pie a unique twist verses regular whipped cream and is so tasty! My husband took this pie to work and his coworkers were raving about how good the whipped cream was. This pie is sure to be a hit!
There is a little cream cheese in the pumpkin filling giving this pie the most delicious texture! It’s a little thicker and creamier than classic pumpkin pie and I LOVE that!
You can use a store-bought crust or homemade. This is my favorite pie crust recipe.
A flaky buttery crust, thick and creamy filling and brown sugar whipped topping! You can’t get better than this when it comes to Pumpkin Pie!
Tips to Tell When The Pumpkin Pie is Finished Baking:
-The filling will be darker and slightly puffed.
-The center of the pie will jiggle a little but the entire pie will not be wiggly like it’s all still liquidy. (It will set up as it cools.)
-Check the internal temperature. It is baked when it reaches 175 degrees F.
-You can insert a knife 1″ from the edge and it should come out moist, but clean.
More Thanksgiving Recipes:
- 1 store-bought or homemade pie crust
- 4 oz. cream
- 1 cup light or dark brown sugar
- 1 (15 oz.) can pumpkin puree (about 2 cups)
- ⅓ cup heavy whipping cream
- ½ tsp. salt
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 3 large eggs
- 1 cup heavy whipping cream
- ¼ cup brown sugar
- ¼ tsp vanilla extract
- ½ tsp. cinnamon
- ¼ tsp. ground ginger
- ⅛ tsp. ground nutmeg
- Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
- In the bowl of a stand mixer, cream together the cream cheese and brown sugar until smooth and creamy. Add the pumpkin puree, whipping cream, salt, cinnamon, ground ginger, nutmeg, and cloves. Add the eggs, 1 at a time incorporating completely between each addition.
- Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has
browned,about 50 to 60 minutes. (If edges are browning too quickly, cover with foil or a pie shield.) The center will still look slightly loose. Remove from the oven and cool to room temperature (or chill) before serving.
- In a chilled bowl, beat the heavy cream with a hand mixer (or stand mixer with whisk attachment) until beginning to thicken. Add the brown sugar, vanilla, cinnamon, ginger and nutmeg and continue to beat until stiff peaks form. Spread the whipped cream over the cooled pie (or pipe on) and serve immediately or keep in the refrigerator until serving.
Adapted from Sandra Lee