Fluffy Pumpkin Cream Pie Two Ways
Pumpkin pie is a traditional dessert often enjoyed during Thanksgiving in the United States. It dates back to the early American colonies and has become a symbol of the holiday season.
This is vegetarian and gluten free recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1.5 cup Pie Crust
- 1 cup Canned Pumpkin Puree
- 1 can Sweetened Condensed Milk
- 2 large Eggs
- 2 teaspoon Pumpkin Pie Spice
- 1 cup Whipped Cream
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Nutmeg
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
- 0.5 cup Granulated Sugar
- 1 tablespoon Cornstarch
- 0.5 cup Water
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the canned pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt. Mix well until smooth.
- Pour the pumpkin mixture into the pie crust and smooth the top.
- Bake in the preheated oven for 40 minutes or until the center is set.
- Remove from the oven and let it cool for 2 hours.
- In a separate bowl, whip the cream until stiff peaks form.
- In another bowl, combine the granulated sugar, cornstarch, water, ground cinnamon, and nutmeg. Mix well.
- Transfer the mixture to a saucepan and cook over medium heat until it thickens. Remove from heat and let it cool.
- Spread the whipped cream over the cooled pie.
- Drizzle the cinnamon sauce over the whipped cream.
- Refrigerate for at least 2 hours before serving.
- Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.