Pumpkin Pie With Whipping Cream Recipe

Pour pumpkin filling into the pie shell.

Pumpkin pie with whipping cream recipe. Fold whipped topping into pumpkin mixture. Beat the remaining egg and brush on the crust edge. Pour the filling into the baked pie shell.

With fingertips press every other tab toward center of pie. Stir in nutmeg and pumpkin pie spice. Pour filling into cooled pie shell.

Pour pumpkin mixture into prepared crust. Rotate once or twice during baking. Place pie plate on a baking sheet and bake at 425 for 15 minutes.

Bake for 55 to 65 minutes until the filling is just set in the middle and a knife inserted in the center comes out clean. Bake pie at 425 degrees for 15 minutes. Combine the pumpkin brown sugar granulated sugar maple syrup and salt in a heavy bottomed pot and bring to a simmer over medium high heat.

Reduce the heat to medium and simmer. Combine milk pie filling mix pumpkin spices and whipped topping in a deep narrow bottom bowl. Using kitchen shears make 1 2 inch diagonal cuts at 45 degree angles around edge of crust.

Gently whisk the pumpkin cream granulated sugar 2 eggs the cinnamon nutmeg vanilla and salt do not overmix. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie about 2 inches from the edge comes out clean. Beat cream cheese and 1 2 cup sugar together in a large bowl with an electric mixture until light and fluffy 2 to 3 minutes.