Classic Pumpkin Pie
with Chantilly Whipped Cream
Cinnamon spiced Pumpkin pie topped with silky whipped cream is all you need at thanksgiving. No need to mess with a classic! Make the night before or the morning of! Simply whip the cream and serve!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Utensils
Cooking Steps
Whisk together the pumpkin pie filling, 1/3 cup heavy cream, 1/4 cup liquid egg and 1 tsp vanilla in large bowl .
Pour the filling into the prepared pie shell on a baking sheet. Bake pie in the middle of the oven for 15 mins at 425*F.
After 15 mins reduce temperature of oven to 375*F. Continue to bake in the middle of the oven until set, 40-45 mins.
Whisk together 1 cup cream, remaining vanilla and sugar in another large bowl. Whisk together until soft peaks form 3- min. Cover with plastic wrap and chill until serving. (NOTE: if preferred use an electric mixer and whisk for 1-2 min on high)
Let the pie cool for 1-2 hr before serving or chill overnight in the fridge. Cut the pie into 8 equal slices. Serve with a dollop of the chantilly cream.
