HOLIDAYS
HOLIDAYS
Thanksgiving has always been my favorite holiday! I have a Pumpkin Pie recipe topped with a fluffy Pumpkin Spice Whip Cream that is easy to make, and will soon become your go to Thanksgiving dessert to make!
Serve the Pie with Pumpkin Spice Whip Cream and Enjoy!
Happy Baking!
Recipe Courtesy of Amy Berman
Co-Owner and Executive Pastry Chef of Vanilla Bake ShopÂ
Ingredients
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Nutmeg
- 4 Tbsp Sugar
- 2 Large Eggs
- 1 Cup Packed Dark Brown Sugar
- 3/4 Cup Plain Canned Pumpkin (not pie filling)
- 1/2 Cup Sour Cream
- 1/2 Cup Heavy Cream
- 1 Tbsp Cognac Brandy
- * Note: Make the pie shell first, so it will be ready for your filling.
Steps
- Preheat over to 325 degrees
- In a medium bowl, whisk together the ginger, cinnamon, nutmeg and sugar.
- Add the egg and whisk until smooth. Whisk in the brown sugar, pumpkin, sour cream, heavy cream, and cognac.
- Pour the mixture into your pre-baked pie shell.
- Cover the tops of pies with a sheet of aluminum foil sprayed with vegetable oil or rubbed with butter (butter/oil face down) and bake for about 1 hour until the filling is set.
- Remove from the oven and allow to cool completely.
- Serve room temperature or chilled topped with Pumpkin Spice Whip Cream.
Yields 2- 9" Pie Crusts
Ingredients
- 2 Sticks Unsalted Butter
- 2.5 Cup All-Purpose Flour
- 2 Tbsp Sugar
- 1 Tbsp Salt
- 1/2 Cup Ice Water
- 1/2 Tsp White Wine Vinegar
Steps
- Preheat oven to 425 degrees
- In large bowl sift the flour, sugar and salt. *Note: I like to chill my flour mixture in a plastic zip lock bag in the freezer for about 10 minutes so the flour is really cold, before adding it to the mixer. This helps the butter from getting too soft during the mixing.
- Once the flour is chilled, cut in the cold butter with a wire pastry cutter until butter cubes are the size of walnuts. *Note: If using a stand-alone mixer, cut butter on low speed with the paddle attachment. Break up any large pieces with your hands.
- In separate bowl, combine ice-cold water, vinegar and salt.
- Slowly drizzle water mixture a little at a time over the dry mixture until it forms a soft tacky dough. You may not use all the water. Just use enough to form the dough.
- Separate dough into two equal parts. Wrap with plastic wrap and chill in refrigerator for 15 minutes if the dough has become room temperature.
- Roll out dough on a lightly floured surface and fit into two 9 inch pie pans.
- Allow a little excess dough to exceed the pie pan lip. It will shrink a bit when it is baking. Crimp the sides with a fork or your fingers.
- Prick the bottom of the pie dough in the pan, line with parchment paper and fill with pie weights or dry beans. Bake for 10 minutes on the center rack, then turn the heat down to 350 degrees and bake for an additional 7-8 minutes.
- Take out of the oven, and carefully remove the pie weights and parchment paper. Place back in the oven and bake for an additional 9-10 minutes till center is a light golden color.
Ingredients
- 1 Cup Heavy Cream
- 2 Tsp Powder Sugar
- 1/4 Tsp Pumpkin Pie Spice
- 1 scraped Vanilla Bean
Steps
- In a stand alone mixer with a whisk attachment, pour the cream, pumpkin pie spice and vanilla bean together. Mix on medium speed and slowly add the powder sugar.
- Mix for another minute on high till the whip cream thickens and forms soft peaks.
- Note: This can also be done by hand with a whisking vigorously in a metal bowl till whip cream thickens.
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