Recipe by Land O'Lakes, Inc.
"Ginger whipped cream is the crowning glory to this old-fashioned pumpkin pie made with whipping cream."
Watch video tips and tricks
LAND O LAKES® Butter
firmly packed brown sugar
1 (15 ounce) can
pumpkin pie spice
GINGER WHIPPED CREAM
chilled whipping cream
This pie was awesome!!!!!!!!!
It was very rich and delicious!! I wished I had made more!
I used E.D. Smith Pumpkin in a can and followed this recipe. And also used pre-made frozen crusts to save time.
For 25 years I have been using the recipe off the Libby's label with the addition of 2t of pumpkin pie spice since my family enjoys a spicier pie filling. I wanted to try something different this year, so I tried this one. I made both recipes, fortunately, because most of my guests preferred the Libbys. The only redeeming feature of this recipe was the ginger whipped topping.I couldn't get beyond the texture of this pie.Next to the Libbys recipe, it seemed like it never set up properly. It wasn't real firm. Maybe it was just us, but this recipe seemed toooo creamy. (and sometimes that isn't a problem) But I probably won't make this one again. Too sweet and too creamy. Wow, to most cooks, that's never a problem. Now I know its just me ;)
Great recipe in general but I made a few changes to the filling. I only used 3/4 cup of brown sugar and instead of heavy whipping cream I used a 14oz can of sweetened condensed milk. Also instead of pumpkin pie spice I made my own spice mix with a combo of cinnamon, nutmeg and ginger. Just a few shakes of each and you're good to go. The crust is fabulous and so is the topping (add more sugar though). Two thumbs up and rave reviews!
I made this pumpkin pie at Thanksgiving and it was really good! I thought it had a great balance of spiciness and sweetness- not at all too much in either direction. I had the same problem as one of the other reviewers- in that it was not finished cooking in the amount of time listed in the recipe. It took about 20 extra minutes for the knife test to work. However, when it was done it was very good. I think the whipped cream needs a little bit more ginger.
This pumpkin pie was pretty good. My sister and I are not big pumpkin pie eaters but we both liked this one. It has a sweeter taste than most pumpkin pies.
I used this filling for my Thanksgiving pies. (I still don't make the crusts because I feel they are a bother; and also why compete with the "doughboy"?!) Everyone loved it and I will definitely make it again! Jan H.
Liked the taste alot. I didn't change a thing, and I usually experiment a little. Thanks for sharing.
I made this pie for my inlaws and it went over great! They all loved it and so did I! Just the right amount of spices. This recipe is definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 183
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!