Pumpkin cream pie is a cherished dessert that brings back memories of autumn gatherings and family celebrations in the heart of the Midwest. This pie combines the earthy sweetness of pumpkin with the lightness of whipped cream, creating a delightful balance that is both comforting and indulgent. It's a recipe passed down through generations, often gracing the table during Thanksgiving or any time the leaves start to turn. Making this pie is like stepping back in time, connecting with the rich traditions of rural life and the simple pleasures of home-cooked meals.
Pumpkin cream pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. For a cozy autumn meal, serve it after a hearty dinner of roast chicken or turkey with all the trimmings. A cup of hot apple cider or a spiced tea complements the warm flavors of the pie, making it a perfect ending to a fall feast.
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Pumpkin Cream Pie
Servings: 8
Ingredients
1 9-inch pie crust, pre-baked
1 cup pumpkin puree
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
Pour the pumpkin mixture into the pre-baked pie crust, spreading it evenly.
Bake the pie in the preheated oven for 20-25 minutes, or until the filling is set.
Remove the pie from the oven and let it cool to room temperature.
In a separate bowl, whip the heavy cream with the granulated sugar and vanilla extract until soft peaks form.
Spread the whipped cream over the cooled pumpkin pie, creating swirls with a spatula for a decorative touch.
Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld.
Variations & Tips
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For a spicier pie, add a pinch of cloves or allspice to the pumpkin filling. If you prefer a lighter pie, fold half of the whipped cream into the pumpkin mixture before baking. For a nutty twist, sprinkle chopped pecans or walnuts over the whipped cream topping. You can also use a graham cracker crust instead of a traditional pie crust for added texture and flavor.