Mom's Classic Pumpkin Pie with Vanilla Whipped Cream
Classic pumpkin pie with vanilla whipped cream is a Thanksgiving staple.
Servings: 8
Ingredients
Pumpkin Pie
- 2 eggs slightly beaten, I used Eggland’s Best
- 1 can 16oz pumpkin puree
- ¾ cup sugar I used Dixie Crystals
- ½ teaspoon salt
- 1 ½ 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
- 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.
