More Great Recipes: Pie | Thanksgiving

Pumpkin Pie with White Chocolate Whipped Cream


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Member since 2009

Serves 6 | Prep Time 30 | Cook Time 40

Ingredients

Pie:
1 Somebody's Mother's Mother's Pie Crust
3 eggs
1-1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp salt
1-1/2 cups heavy whipping cream
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 cups canned pumpkin puree

White Chocolate Whipped Cream:
1 cup whipping cream
1/2 cup Somebody's Mother's White Chocolate Sauce


Preheat oven to 350 degrees.


Whisk the eggs in a large bowl. Add cinnamon, ginger, nutmeg, cloves, allspice and salt and whisk well to blend evenly. Whisk in cream, brown sugar and granulated sugar.


Strain the mixture through a strainer into a medium saucepan, pressing on the strainer with a spatula to push through any lumps of brown sugar.


Add the pumpkin puree and whisk until the custard mixture is thoroughly blended.


Cook over medium-low heat, stirring constantly and scraping all over the bottom of the pan to prevent the eggs from scrambling (about 7 minutes), until the mixture feels slightly thickened. Remove from heat.


Scrape the hot custard into the pie shell and bake for 30-40 minutes, until the custard is set (looks firm). Transfer the pie to a rack to cool completely (about 2 hours).


Meanwhile, place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce. Refrigerate.


Once the pie is cool, top the pie generously with the white chocolate whipped cream.


Pairs Well With


Notes

A great treat to share at Thanksgiving dinner!

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