This year I made my pumpkin pie a little earlier than Thanksgiving. To be honest I never understood why we don't make it more often. It is easy and delicious. This time however I did mix things up a bit. Instead of topping it with my normal whipped cream (it is homemade but that is a completely different story) I topped it with chocolate whipped cream. It was wonderful. The chocolate whipped cream had just a hint of cocoa in it but I have got to tell you pumpkin and chocolate are delicious together.
So here is my recipe for Pumpkin Pie...
Pumpkin Pie
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 teaspoon vanilla
1 15 oz. can pumpkin
1 12 oz. can evaporated milk
1 unbaked pie shell
Mix all ingredients together with a whisk and pour in an unbaked pie shell. Cook in 425 degree oven for 15 minutes. Turn oven down to 350 and cook and additional 40-50 minutes or until pie is set. Cool on rack. Top with whipped cream.
Chocolate Whipped Cream
Whip heavy whipping cream until soft peaks form. Add a couple of tablespoons confectioners sugar, 1 tablespoon cocoa powder, and 1 teaspoon vanilla whip until combined. Adjust sugar and cocoa powder to your tastes. (This is also delicious on hot chocolate.)
Hope you enjoy and don't wait until Thanksgiving to try this yummy pie.
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3 comments:
Sounds so yummy! I love fall time. Hey, I've always wanted to make a pumpkin pie for my family but with the milk allergies, can't seem to find a substitute for evaporated milk. Have any ideas? We can use soy and rice products. Just wondering.
Jeanette I haven't tried this but you may try thickening the soy milk by cooking over a low heat until it has reduced by half then it would probably be about the same consistency.
By the way, the Sheridans is excellent. I could do without the crust, though. Also, I went by Culver's and got their pumpkin spice shake the other day...don't waste your money.
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