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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ustensiles
Instructions
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.
