Whipped Pumpkin Pie

Whipped Pumpkin Pie

Looking for a light, melt in your mouth, flavorful pumpkin pie recipe for the holidays, look no further! Forget the evaporated milk or heavy cream, this pumpkin pie uses whipped cream topping in the mix and is truly easy to put together and is the first pumpkin pie this baker has made that came out cooked and set in the cooking time as directed on the back of the pumpkin purée can. For those who want a festive desert for the holidays, this is it.

 



Ingredients:

• 30 oz. can Pumpkin Pie Purée (yes, pumpkin pie purée)
• 1-1 1/4 cup Whipped Cream (found in the freezer section beside pie shells)
• 1/4 cup Pumpkin Spice Cream Cheese (optional)
• 1/4 cup Brown Sugar
• 2 Eggs, beaten
• 1 Tablespoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1 or 2 Deep Dish Pie Shells

Directions:

1. Preheat oven to 425 degree Fahrenheit, as directed on the pie shell package, poke some holes around the bottom of the shells (to keep from bubbling up), place on a cookie sheet, and bake for 10-12 minutes.
2. While the shell/shells cook, mix all the ingredients together in a large bowl until well combined.
3. Once the shells are cooked, wait about 5 minutes and then pour the pumpkin mixture into one or two shells.
4. Cook on 425 degree Fahrenheit for 15 minutes, then turn the heat down to 350 degree Fahrenheit and cook for 50-60 minutes until the pie is set.
5. Once cooked, let cool for 10 minutes, cut and serve and relax.

A good pumpkin pie will have folks coming back for more over and over and this one will do that. Not only good for the holidays, but also for holiday cooking functions, covered dishes, and pie or desert meets. Happy Thanksgiving and Merry Christmas!!!