Monday, November 15, 2010

Fabulous Pumpkin Pie with Homemade Whipped Cream

Our family has a tradition of baking pumpkin pie this time of year. Here's my favorite recipe along with a bonus: homemade whipped cream!

Pa's Pumpkin Pie

It is a tradition in my family that Pa makes a pumpkin pie every Thanksgiving morning. The fact that he makes this pie with a heap of love makes it extra special!

  • 1 15 ounce can organic pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 1 14 ounce can sweetened condensed milk
  • 2 eggs
  • 1 9 inch deep dish pie shell

Mix pumpkin and spices together. Add remaining ingredients and mix slowly until thoroughly blended. Pour into pie shell. Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and bake an additional 35-40 minutes. Cool pie completely before serving. Top with fresh made whipped cream. Serves 6 - 8.

Fresh Whipped Cream

My Ma makes the best whipped cream. Ma's best recipes are not written down, so here is my best guess of amounts.

  • 1 or 2 cups heavy whipping cream
  • 1 splash vanilla extract

Place a mixing bowl into the freezer for 5 minutes. The cream whips up faster in an ice cold bowl. Remove bowl from freezer and pour cream and vanilla into it. Beat with a hand beater on a low speed (to reduce splatter) for several seconds, then increase speed to high. Continue to beat cream until it becomes stiff.

A spoonful of whipped cream in a cup of hot cocoa or coffee is a special treat!

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