Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream

Classic pumpkin pie with vanilla whipped cream is a Thanksgiving staple. For many, it’s just not the holiday without pumpkin pie on the dessert table.

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• Recipe - Mom's Classic Pumpkin Pie with Vanilla Whipped Cream

This post is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the 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.

Ingredients

• Eggs
• Pumpkin Puree
• Sugar
• Salt
• Pumpkin Pie Spice
• Evaporated Milk
• Deep Dish Pie Crust
• Heavy Whipping Cream
• Vanilla Bean Paste
• Confectioners’ Sugar

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.

Should you refrigerate pumpkin pie?

Yes, you should refrigerate pumpkin pie. It’s a sort of custard and should not sit out on the counter. 

If you’re making your pie the day of Thanksgiving it’s OK to cool it and serve it at room temperature or warm it slightly.

If you’re baking it in advance, cool it completely and then refrigerate. Warm in the microwave for about 45 – 60 seconds and serve with the whipped cream. Honestly, the flavors have a chance to meld.

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