An easy pumpkin pie recipe that uses Land O Lakes® Pumpkin Pie Spice Butter Spread–the flavors of fall without having to add the extra spices. We suggest serving it warm!
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1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup Land O Lakes® Butter
2 to 3 tablespoons cold water
2 large Land O Lakes® Eggs
1 (15-ounce) can pumpkin puree
1 cup firmly packed brown sugar
1/3 cup Land O Lakes® Pumpkin Pie Spice Butter Spread
1/4 cup Land O Lakes® Heavy Whipping Cream
1/2 teaspoon salt
Spiced Whipped Cream
1/2 cup Land O Lakes® Heavy Whipping Cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
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, cinnamon and ginger. Continue beating until stiff peaks form. Top each piece of pie with dollop of whipped cream.
Store pie and whipped cream in refrigerator.
What would Halloween be without pumpkins galore? Festive jack-o’-lanterns make cakes and party snacks more fun, and creamy pumpkin puree is the trick to making fall soups, sauces and baked goods a treat.