Pumpkin Pie with Homemade Whipped Cream
In keeping with all things pumpkin... I've got a simple, classic Pumpkin Pie recipe that you will love!! And it has homemade whipped cream to boot!
Prep Time15 mins
Cook Time50 mins
Resting Time20 mins
Total Time1 hr 25 mins
- 2 ½ c brown sugar
- 1 ½ tsp salt
- 3 tsp cinnamon
- ½ tsp ginger
- ½ tsp ground cloves
- 1 tsp nutmeg
- 3 tsp flour
- 1 tbsp pumpkin pie spice
- 6 eggs lightly beaten
- 29 oz pumpkin
- 2 c whole milk or half and half
- 12 oz canned milk
- 3 10" deep dish crusts
Homemade Whipped Cream
- 1 c heavy cream very cold
- 1 tsp vanilla
- 1 ½ tbsp light corn syrup
Mix brown sugar, salt, flour and spices.
Add eggs and mix well.
Add pumpkin and mix together.
Stir in both kinds of milk.
Pour into unbaked deep dish crusts.
Bake at 450 for 20 minutes.
Reduce heat to 350 and bake for another 25-30 minutes or until firm in the middle.
Pull out and let sit for 15-20 mins before serving.
Serve with whipped cream on top.
Homemade whipped cream:
Put mixing bowl in the freezer for 10-15 minutes.
Combine the cream and vanilla, mix well.
With an electric mixer using a whisk attachment (or a Kitchenaid/Bosch with whisk attachment), start whipping the cream on medium speed.
Add the corn syrup slowly while beating.
Whip until the cream holds soft peaks. Makes 2 ½ cups.
Calories: 319kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 297mg | Potassium: 220mg | Fiber: 1g | Sugar: 26g | Vitamin A: 5605IU | Vitamin C: 1.8mg | Calcium: 111mg | Iron: 1.6mg