This post, for Mom’s classic pumpkin pie with vanilla whipped cream, is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
My mom made a lot of pies. I mean A LOT! For that reason I changed the name of her pumpkin pie to Mom’s classic pumpkin pie with vanilla whipped cream. The vanilla whipped cream is my addition but I seem to remember her making a cinnamon whipped cream. My family voted for vanilla. In fact, after I took this photo my son piled on another very large spoonful.
My Mom called this recipe Bob’s Pumpkin Pie because it was probably my Dad’s absolute favorite. My brother, who is not real all that fond of pumpkin, loved this pie. Now, my kids, even the picky one, love this pie. That’s 3 generations and that makes me happy! They have asked for it for dessert for Thanksgiving and I’m happy to oblige.
So, when I said my Mom made a lot of pies, let me explain. She would make 3 – 4 pies a week, from scratch including a from scratch crust. Unfortunately I did not learn her pie crust making skills before she passed in 2014 so I used a frozen crust. It was fine but I’m still working on the from scratch version. Back to the pies. She made apple, pecan, cherry and, from what my brother tells me, peach. I don’t remember the peach but you can be sure I’ll be looking for the recipe in her collection. My brother told me he used to eat her fruit pies for breakfast. After all, fruit is good for breakfast, right.
Mom's Classic Pumpkin Pie with Vanilla Whipped Cream
Ingredients
- 2 eggs, slightly beaten, I used Eggland's Best
- 1 can (16oz) pumpkin puree
- 3/4 cup sugar, I used Dixie Crystals
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 can (12oz) evaporated milk
- 1 9-inch deep dish pie crust
Vanilla Whipped Cream
- 1 cup heavy whipping cream
- 2 teaspoons pure vanilla bean paste
- 2-3 tablespoons confectioners' sugar, I used Dixie Crystals
Instructions
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Preheat oven to 425 degrees F. Place frozen pie crust on rimmed baking sheet and set aside.
In a medium bowl combine slightly beaten eggs, pumpkin, sugar, salt, pumpkin pie spice and evaporated milk. Gently whisk together until well combined.
Carefully pour filling into pie crust. Bake for 15 minutes at 425 degrees F then reduce oven temperature to 350 degrees F. Bake an additional 45 minutes or until knife comes out clean. Cool.
Garnish with vanilla whipped cream.
Vanilla Whipped Cream
-
In a mixing bowl combine heavy cream, vanilla bean paste and Dixie Crystals confectioners' sugar. Using a stand mixer or hand mixer, beat ingredients until stiff peaks for, being careful to not over whip. Serve with pie.
More pumpkin recipes:
Here are today’s #PumpkinWeek Recipes:
Beverages:
Pumpkin Juice- Harry Potter Style from Jonesin’ For Taste
Pumpkin Pie Bourbon Cocktail from Love and Confections
Savory:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cake Roll from Strawberry Blondie Kitchen
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Marshmallow Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll with Maple Bourbon Cream from Grumpy’s Honeybunch
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Spiced Cookies from April Golightly
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
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Disclaimer: Thank you #PumpkinWeek sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
With the upcoming holidays, or really any time of year, cooking a turkey breast in the instant pot is a brilliant idea. Cuts the time and frees up your oven! 
I absolutely love it when I can educate my kids about food. My two teenage boys have never had sorbet, or sore bet as they first called it. That was the first lesson, how to say it correctly – it’s sore bay. The second lesson was what it is. I explained that sorbet is a palate cleanser and can be served before or after the main course. I like to serve it before. It’s essentially a fruit ice, in this case a lemon sorbet, served cold before a warm meal. The difference in temperature wakes up the taste buds allowing a more palatable experience when dining.
So you may be wondering about the difference between sorbet, sherbet, ice cream and Italian ice. How is it different? A few ways. First, sorbet is dairy-free and gluten-free. There are 3 ingredients, fruit, sugar and water. So, right there, because there’s no dairy makes a big difference from ice cream and sherbet. If you’ve ever had Italian ice you know it’s chunky with ice chips, sorbet is not. Sorbet is smooth and melts lusciously in your mouth. There are no artificial colors in sorbet, but there are in the syrups used in Italian ice. The textures of all I’ve mentioned are very different too.
