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Pumpkin Cream Pie

The whipped-cream topping is stabilized with gelatin so it doesn't collapse. The entire pie can be assembled up to a day ahead.

  • prep: 15 mins
    total time: 3 hours
  • servings: 10

Ingredients

  • 1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
  • 1 can (15 ounces) pure pumpkin puree
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon, plus more for serving
  • 1 teaspoon pumpkin-pie spice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream
  • 1/4 cup granulated sugar

Directions

  1. Step 1

    Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.

  2. Step 2

    Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.

  3. Step 3

    Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.

  4. Step 4

    With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.

Source
Everyday Food, November 2008

Reviews (8)

  • 26 Dec, 2012

    I made this for Christmas dinner and was excited to try gelatin in the whipped cream for a make-ahead pie. While the pie itself baked up fine, the topping it just truly disgusting. Whipped cream should be decadent and creamy and wonderful and sweet. This is reminiscent of some fake, non-dairy ick.

    Bake the pie if you must, but add real whipped cream without the gelatin before you serve it.

    I was embarrassed to serve this pie to my guests.

  • 26 Dec, 2012

    I made this for Christmas dinner and was excited to try gelatin in the whipped cream for a make-ahead pie. While the pie itself baked up fine, the topping it just truly disgusting. Whipped cream should be decadent and creamy and wonderful and sweet. This is reminiscent of some fake, non-dairy ick.

    Bake the pie if you must, but add real whipped cream without the gelatin before you serve it.

    I was embarrassed to serve this pie to my guests.

  • 25 Nov, 2010

    I made this last night with the gingersnap crust from the other pumpkin cream pie recipe. Can't wait to try it today!

  • 17 Nov, 2010

    I made this last year for Thanksgiving and it is wonderful. I love how the gelatin holds the shape of the whip cream so it doesn't get sloppy. I will be making this again next week for Thanksgiving!!

  • 27 Nov, 2009

    This was a great pie for Thanksgiving. Adding the cream to the pie filling and a topping is unbeatable. I will definitely make this every year! I saved some time by using a refrigerated crust and it worked fine.

  • 18 Oct, 2009

    AMAZING!!! I promise You won't regret making this pie... It's FORK

  • 16 Nov, 2008

    This pie turned out great! Very easy to prepare. I opted to use a frozen pie crust instead, but it worked out just fine. This is definitely a great new twist to the "traditional" pumpkin pie we have grown to love!

  • 16 Nov, 2008

    This pie turned out great! I opted to use a frozen crust, which work out just as well. Definitely a good swing on the "traditional" pumpkin pie we have grown to love.