Pumpkin Pie with White Chocolate Whipped Cream

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Serves 6 | Prep Time 30 | Cook Time 40

Why I Love This Recipe

A great treat to share at Thanksgiving dinner!

Ingredients You'll Need

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.

Questions, Comments & Reviews

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