I was in my kitchen, as usual, and tinkering around with different ways to make pumpkin pie. I’ve made the typical pumpkin pies that are served hot from the oven with freshly whipped cream. I’ve also made pumpkin pie, let it chill and had it as a cool dessert. Then i wondered how a pumpkin cream pie would turn out. Well, here’s the recipe below.
(1) 3.5 oz vanilla pudding mix
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground all spice
1 tsp ground cinnamon
(2) 15 oz cans unsweetened pumpkin puree
(1) 15 oz can sweetened condensed milk
1 cup all-purpose-flour
1 cup teff flour
½ cup nut mix flour blend
½ cup coconut sugar
1.5 stick butter (cold)
5-9 TBSP ice-cold water
2-3 cups heavy whipping cream
½ cup coconut syrup
1 tsp vanilla extract
In a large sauce pan prepare vanilla pudding mix according to package instructions. Add ground cloves, ground nutmeg, all spice and cinnamon to pudding mixture. Next, add both cans of pumpkin puree. Gently whisk to ensure pumpkin is thoroughly incorporated. Last, add sweetened condensed milk and fold into pudding pumpkin mixture. Be careful not to over mix. Remove from heat, cover and set aside.
Place all flours and coconut sugar into large mixing bowl. Next cut cold butter into thick pieces and add to flour mix. Cut butter into flour mixture with pastry blender or use hands. Mix until flour butter mixture is crumbly. Add ice water into flour butter mix one tablespoon at a time. Use hands to mix dough and form into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
Using large and flat skillet, place chilled and rolled out pie dough into skillet. Gently press dough into base of skillet and around the sides to completely cover skillet. Polk a few holes in crust with fork and bake in a 350° degrees oven for 10-13 minutes. Once crust is ready, remove from oven.
Next pour pumpkin mixture into prepared skillet. Evenly smooth out top and let bake in 350° degrees oven for approximately 35 minutes. Pie needs to set completely before removing from oven.
Once pie has completely set, remove from oven and allow to cool COMPLETELY. Then loosely cover and refrigerate for 4 hours or overnight
While pie is chilling, prepare whipped topping. It’s best to prepare right before serving pie. Using hand mixer or power blender, whip heavy cream and syrup for about 10 minutes or until slightly stiff peaks have formed in cream. Add extract and stir.
Remove chilled pumpkin pie from refrigerator and evenly spread fresh whipped topping over the top. Slice and serve immediately, then enjoy!