Pumpkin pie is my absolute favorite dessert. Pumpkin pie forever holds a place in my heart, because Nathan and I bonded over our undying love for this dessert early on in our relationship. It simply is an unbeatable dessert in my book. NO matter how many fancy and amazing recipes I find, nothing will beat this good old pie – just how my Mom makes it. Enjoy!
Farewell pie week! I am done posting only pie, I will post more in the future just not everyday.
For filling you will need:
1 can pumpkin
1 1/2 cup heavy whipping cream
2 large eggs
3/4 cup organic brown sugar
1 teaspoon pumpkin pie spice blend
1/4 teaspoon salt
For whipping cream:
2 cups chilled heavy whipping cream
5/8 cups powdered sugar
For crust: click here
Preheat oven to 375˚.
Make sure your pie crust is an inch or two bigger than your pie pan.
Press between fingers to create this crust look
mix together all ingredients in a bowl
pour into pie crust
You should start checking your pie at about 45 minutes. Cover crust to avoid burning.
roll out remaining dough
dust leaves with egg diluted with water
sprinkle with sugar and cook until slightly brown
pour heavy cream in food processor with whisk attachment
beat until resembles whipped cream
add powdered sugar
cover pie with whipped cream and leaves! Sprinkle with pumpkin pie spice