I love pumpkin pie. I grew up with my mom making pumpkin pie using sweetened condensed milk, which is very good. Many years ago I was given this amazing pumpkin pie recipe using whipping cream, and I’ve never looked back. You’d think all pumpkin pies are the same. They are not.
Many store bought pumpkin pies are bland, and just not that great. I always prefer homemade over anything store bought. My only exception to this is the infamous Costco pumpkin pie. Those are delicious. The reason I love this pumpkin pie recipe is it makes a light, fluffy, and perfectly spiced custard pie, with just the right amount of sweet. Pumpkin pie can be a bit gelatinous, and this amazing recipe is light, creamy, and fabulous.
I will praise God’s name in song and exalt Him with thanksgiving. Psalm 69:30
Yield: 1 pie
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon cinnamon
pinch of salt
1 cup granulated sugar
1 (15oz) can of pumpkin
1 cup whipping cream
1 unbaked pie shell
- Preheat oven to 425°
- In a large mixing bowl combine all dry ingredients. Beat in the eggs until the mixture is fluffy. Stir in the pumpkin, then stir in the whipping cream.
- Pour pumpkin pie mixture into a prepared pastry filled pie pan.
- Bake at 425° for 20 minutes. Reduce heat to 375° and bake an additional 30 minutes, or until a toothpick comes out clean.
- Cool completely and enjoy!
- The pie will rise in the oven and get fluffy while cooking. Once it cools it will shrink down a little bit.
- If the crust is getting too dark while cooking, cut a 4 inch circle in the center of a square piece of aluminum foil. Loosely place on the pie while it finishes cooking.