This homemade pumpkin pie recipe uses homemade ginger-spiced whipped cream as an extra surprise. Thanksgiving dessert never tasted so good!
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1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into chunks
2 to 3 tablespoons cold water
2 large Land O Lakes® Eggs
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Heavy Whipping Cream
1 (15-ounce) can pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Ginger Whipped Cream
1 tablespoon sugar
1/4 teaspoon ground ginger
*Substitute 2 cups mashed cooked fresh pumpkin.
**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.
Heat oven to 425°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate. Crimp or flute edge. Set aside.
Beat eggs at medium speed in bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Pour filling ingredients into prepared crust. Bake 10 minutes.
Reduce oven temperature to 350°F.
Bake 40-50 minutes or until knife inserted in center comes out clean. Cool completely.
Beat 1/2 cup whipping cream at high speed in bowl, scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form.
Top each serving with dollop of whipped cream. Sprinkle with additional ground ginger, if desired.
Store pie and whipped cream in refrigerator.
Pop any one of these pumpkin treats in the oven and fill your house with the classic fall scents of pumpkin and spice.