Pumpkin Pie With White Chocolate Whipped Cream

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Great for a Thanksgiving dinner!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Whisk the eggs in a large bowl. Add cinnamon, ginger, nutmeg, cloves, allspice and salt and whisk well to blend evenly. Whisk in cream, brown sugar and granulated sugar.
  3. Strain the mixture through a strainer into a medium saucepan, pressing on the strainer with a spatula to push through any lumps of brown sugar.
  4. Add the pumpkin puree and whisk until the custard mixture is thoroughly blended.
  5. Cook over medium-low heat, stirring constantly and scraping all over the bottom of the pan to prevent the eggs from scrambling (about 7 minutes), until the mixture feels slightly thickened. Remove from heat.
  6. Scrape the hot custard into the pie shell and bake for 30-40 minutes, until the custard is set (looks firm). Transfer the pie to a rack to cool completely (about 2 hours).
  7. Meanwhile, place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce. Refrigerate.
  8. Once the pie is cool, top the pie generously with the white chocolate whipped cream.