Classic Pumpkin Pie 1 (15oz) can pumpkin purée 3 Clearly Organic Egg Yolks 1 Clearly Organic Egg 1 (14oz) can sweetened condensed milk 1 teaspoon Clearly Organic Cinnamon 1/2 teaspoon Clearly Organic Ground Ginger 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/8 teaspoon all spice 1 (9 inch) unbaked pie crust   1 1/4 cup all purpose flour 1/4 teaspoon salt 1/2 cup Clearly Organic Butter, chilled and cubed 1/4 cup ice water

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Classic Pumpkin Pie With Vanilla Whipped Cream

Posted Nov 20th, 2017

Pumpkin Pie:

1 (15oz) can pumpkin purée
3 Clearly Organic Egg Yolks
1 Clearly Organic Egg
1 (14oz) can sweetened condensed milk
1 teaspoon Clearly Organic Cinnamon
1/2 teaspoon Clearly Organic Ground Ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon all spice
1 (9 inch) unbaked pie crust

 

Pie Crust:
1 1/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup Clearly Organic Butter, chilled and cubed
1/4 cup ice water

 

Maple Vanilla Whipped Cream:

1 cup heavy whipping cream
2 Tablespoons Clearly Organic Maple Syrup
1/4 teaspoon Clearly Organic Pure Vanilla Extract

 

 

Directions:

Start by making your pie crust. In a mixing bowl combine flour and salt. Using a pastry blender cut in butter until mixture is crumbly. Stir in water one tablespoon at a time until mix forms a ball. For best results use an electric mixer to cut in butter and stir in water. It’s also best to wrap dough in plastic and refrigerate overnight. Then roll out dough to fit a 9 inch pie pan. Place crust in pie plate and press into the bottom and sides. Scallop the edges of the crust if desired.

Preheat oven to 425 degrees. In a mixing bowl whisk together pumpkin, egg yolks and egg. Add sweetened condensed milk, salt and spices. Whisk until throughly combined. Pour filling into pie crust in a 9 inch pie pan. Bake in preheated oven for 15 minutes then reduce heat to 350 degrees and continue cooking for 35-40 minutes. Bake until pie is fully set in the middle, test by inserting knife in the center of the pie. After removing from oven allow pie to cool completely before serving or cutting.

Maple Vanilla Whipped Cream:

Place a metal mixing bowl in the refrigerator for 30 minutes. This will help the cream whip faster and stay fluffy. Pour cold whipping cream into chilled metal bowl. Using a standing mixer or whisk vigorously whip cream until soft peaks form. Add maple syrup and vanilla then continue beating until stiff peaks form. Gently scoop a dollop on top of your favorite dessert! Store in an air tight container for up to three days.

 

Classic Pumpkin Pie

 

Classic Pumpkin Pie

 

Classic Pumpkin Pie

 

Classic Pumpkin Pie

 

Classic Pumpkin Pie

 

Maple Vanilla Whipped Cream

 

Classic Pumpkin Pie

 

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