Last year around this time, I started getting emails from tons of my clients asking me to make pies, specifically pumpkin, for them for the holiday season, which I happily said yes to and then turned around and freaked out because I had never made a pumpkin pie before!! I don’t know why – but we were never a pumpkin pie kinda family. We are more of an apple crisp with a big scoop of vanilla ice cream kinda family. So there I was, with like 20 pies to make, and not a clue in the world of how to make one. So after much research, calling family members who did like pie, and way too many calories in testing later – I finally had a great pumpkin pie recipe!
What makes this even more special is the cinnamon infused whip cream on top. It just adds that extra little bit of sass to your pie!
For the Crust: Remove the pie crust from the tin. Discard the tin. Roll out the pie dough and transfer to your buttered pie dish. Pinch the edges to whatever form you prefer (I’ll show options) and set aside.
For the filling: Preheat the oven to 425 degrees. In a mixer combine sugar, spices and salt. Add eggs and pumpkin and combine. Slowly add the evaporated milk and slowly whisk until everything is evenly combined and there are no lumps. Transfer mixture into your pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes. When your pie is done a knife should be able to be inserted into the center and come out clean and your pie should not be too jiggly. Allow pie to cool at room temperature for 2-3 hours before serving.
For the Infused Whip Cream: Add the cream and cinnamon to a mixer and whip with whisk attachment until soft peaks have formed. Top pumpkin pie with cream and serve