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My sister and I have always been freaks for pumpkin-flavoured anything, and so when I was nineteen-years-old, I started my quest for the perfect pumpkin pie recipe. After trying out a few recipes — and after a few failures — I combined my favourite parts of each into this one, giving us the perfect pumpkin pie. We’ve been eating it every year in October for 12 years now; I imagine I’ll still be baking it when I’m old and grey.
P.S. the whipped cream is the real star of the show here. That little hint of cinnamon is chef’s kiss.
Serves: 8
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients:
For the pie:
1 can pureed pumpkin (about 2 cups)
1 can sweetened condensed milk
2 eggs
2 tsp each of cinnamon, nutmeg, ginger, and cloves
1 frozen pie crust, thawed
For the whipped cream:
1 cup unwhipped whipping cream
2 tsp vanilla extract
1 tsp cinnamon
Method:
Before you start, make sure you have an electric mixer on hand. While it’s not absolutely necessary for making whipped cream, it sure will make your life a whole lot easier! If you don’t own one, borrow one from a friend or family member — trust me, it’s worth it for that thick whipped cream!
- Preheat your oven to 350 degrees.
- Pull your pie crust from the freezer to allow it time to thaw (about 15 minutes); set it in a ceramic pie plate, along with its foil base, for easy removal from the oven.
- Combine pureed pumpkin, sweetened condensed milk, eggs, and spices in a large bowl; whisk until smooth.
- Pour the mixture into the thawed pie crust and place in your preheated oven.
- Bake the pie for about 30-40 minutes, or until a knife inserted in the centre comes out clean.
- While the pie is cooling, pour whipped cream, vanilla, and cinnamon into a high-sided bowl; whip with an electric mixer until the cream is thick.
- Once the pie is cooled, top with as much whipped cream as you can stand, and enjoy!
I hope this pie brings you as much joy as it brings me and my family. May your October be bright and pumpkin-filled!
