How early is too early to start with the pumpkin recipes?
Answer, it’s never too early. Ok, well maybe August is a little too early, but we’re beyond Labor day now, school has started, we’ve had at least one day where I could leave the windows open and didn’t need the air conditioner. It’s officially time for the pumpkin recipes!
What better way to begin than with a Classic Pumpkin Pie recipe? This is the epitome of Fall. This is the pie you really only eat this time of the year. Sure, some may argue that Apple Pie is an equal contender in the Fall Pies, but I challenge that idea. Why? Well, Apple Pie you eat at other times of the year too. Apple Pie is even considered a summer pie, and it’s on menus throughout the year. You definitely eat Apple Pie in Spring, Summer, and Winter. But not Pumpkin Pie. I can say I’ve never ever made a Pumpkin Pie outside of September, October, and November. Never. Bring a Pumpkin Pie to your 4th of July party and see how many funny looks you get.
See? That’s why Pumpkin Pie is the epitome of Fall.
While I’m posting the recipe below so you can read it before you make it, full disclosure is this the pumpkin pie recipe on the can of Libby’s Pumpkin.
I’ve eaten a lot of pumpkin pies, and I absolutely love this recipe the best. I find the spice blend to be the perfect balance of cinnamon, ginger, and cloves. It has that perfect dense texture not too heavy and not too airy. This is a crowd pleasing recipe that is so easy you can make it several times this Fall.
Now, let’s talk about this whipped cream.
You read right, this is coconut whipped cream and it’s the perfect topper for a classic pumpkin pie.
If’ you’ve never made you own whipped cream, it’s incredible easy and it only takes three ingredients and needing a handheld or stand mixer. You’ll want to use powdered sugar for the sweetener, while you may be able to get away with using regular sugar a problem can arise where the granules don’t dissolve all the way and you can end up with a coarse or grainy texture. No one wants that in their whipped cream! So use the powdered sugar for a smooth texture.
The coconut whipped cream has a subtle coconut flavor. This is because you don’t want to coconut flavor of the whipped cream to overpower the pumpkin pie flavor. The pumpkin pie is the star of this show, and the coconut whipped cream is the supporting star. I think you’ll love this combination, I plan on putting this coconut whipped cream on everything I can.Print
Classic Pumpkin Pie with Coconut Whipped Cream
Classic Pumpkin Pie with Coconut Whipped Cream is a perfectly spiced pumpkin pie topped with a cool coconut whipped cream. A balanced taste of sweet and savory, the coconut whipped cream adds a subtle hint of coconut that is a welcomed change from a traditional whipped cream.
For the Pumpkin Pie
-1 refrigerated pie crust
-1 15oz can Libby’s Pumpkin
-3/4 cup white sugar
-1/2 teaspoon salt
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves
-1 12oz can Carnation evaporated milk
For the Coconut Whipped Cream
-1 cup heavy whipping cream
-1 teaspoon coconut extract
-1 tablespoon powdered sugar
1. Heat oven to 425. Place your pie crust into your 9″ pie dish, prick the bottom of the shell several times, then prebake for 5 minutes.
2. In one bowl, mix the sugar, salt, cinnamon, ginger, and cloves. In another larger bowl, beat the eggs then stir in the pumpkin and the sugar & spice mixture. Slowly stir in the evaporated milk.
3. Pour into the prebaked pie shell and bake for 15 minutes. Then, lower the oven temperature to 350 and bake for 45 minutes. Allow to cool at least 2 hours. Keep leftovers refrigerated.
4. While the pumpkin pie is baking, make the coconut whipped cream. In a stand mixer or with a handheld mixer, beat on medium speed the heavy cream, the coconut extract, and the powdered sugar for 2 minutes. Keep in the fridge so it’s nice and cool when you’re ready to serve!
Use powdered sugar for the whipped cream, using granulated white sugar can cause grainy whipped cream.