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
- 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
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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
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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
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
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 Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly
I’ve already made my first pumpkin pie of the season!!! So good! I love the idea of a cinnamon whipped cream.
I am now craving pumpkin pie. I passed a huge display of them in the store and it was calling my name. I need to make some for Halloween for sure.
My mom made a lot of pies (all with homemade crust of course) as well – though not multiples per week. My sister also makes her own pumpkin pie that she raves about. Don’t tell her, but I like my mom’s more! 🙂
I’m a huge fan of all the pumpkin everything, but rarely ever eat pumpkin pie. Craziness! This looks fab!
You just can’t beat a slice of pumpkin pie – this looks absolutely delicious. I love the sound of that vanilla whipped cream too!
What a special recipe this is. I know this recipe will be treasured for many generations to come.
I love when cherished family recipes are passed down like this. What a treasure!
This is my standard go to pumpkin pie. Same pie my Mom made. It isn’t Thanksgiving without this pie.
I love pumpkin pie!