A luxurious creamy pumpkin pie that’s a bit of a change from the old standby. This spiced pumpkin cream pie is brimming with autumn flavors and is sure to delight your Thanksgiving guests!
I don’t know if you’ve noticed, but I’ve had a little bit of a cream pie infatuation going on this year. It started off with a banana cream pie that eliminated the need to make stove-top custard, which morphed into a coconut cream pie, then later turned into a chocolate peanut butter cream pie.
I’m seeking help… No need for alarm.
Yet before I say goodbye to my cream pie tomfoolery, I wanted to share just one more variation. The Pumpkin Cream Pie!
And just in time for Thanksgiving. Can you believe the timing?
This one started with my hohum attitude toward traditional pumpkin pie.
I love baking with pumpkin, yet something about the texture of classic pumpkin pie has never really appealed to me. Every year I look for ways to lighten or fluff it up.
So obviously, turning my pumpkin pie into a pumpkin cream pie was the perfect solution.
As with all pies, the making of something spectacular starts with a great crust.
I always use super finely-ground Gold Medal Flour to make sure my pie crusts bake into flaky perfection.
Starting with my most basic pie crust recipe: Gold Medal Flour, Butter, Salt, and Booze.
I don’t use water or milk for pie crust because a little nip of your favorite libation makes the pie crust extra flaky and leaves a little note of boozy flavor behind as it evaporates in the oven.
Once the pie crust has baked and cooled, simply beat the creamy pumpkin filling and chill.
There’s no need to put this pie back in the oven, which is just another reason why you should make it on Thanksgiving. You can even make it several days ahead.
So say goodbye to plain ol’ pumpkin pie this Thanksgiving… and I’ll do my best to say goodbye to cream pies this year.
But I can’t make any promises!
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