pumpkin cream pie

i figured since it was Thanksgiving this week,
{this week!!!!!}
i would share my favorite pumpkin pie recipe

now, i have never been a huge fan of pumpkin pie unless it was completely covered in whip cream.
i mean, i would of course eat it still, but just not my favorite

SO, last year when i decided i wanted to cook my very first Thanksgiving from scratch, i decided i should probably find a good and easy pumpkin pie recipe that i actually enjoyed.

lo and behold, this is it!
and of course it’s a Martha Stewart recipe because she is amazing.

Pumpkin Cream Pie

Ingredients

• 1 Pillsbury pie crust (or other premade crust. or you can make your own but i was too afraid to try)
• 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

*The gelatin part might sound weird, but it helps the homemade whip cream keep its shape. You can’t taste it so no worries!

Directions

1. Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. Bake until edge of crust is firm, about 20 minutes. Remove foil; let crust cool completely, and set aside.
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. 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. 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.

ENJOY!

OH! and i also made…. Potted Pumpkin Pies for a take home gift

i also found this really cute idea for a party favor here and had to try it! I used the recipe from above but then just put it in little mason jars for people to take with them.
(note: i didn’t add crust just the pie filling)
it was a hit!

you can find the directions here to make your own!