Serve each slice of pie with a dollop of peanut butter whipped cream topping. 1 12 oz can pumpkin puree 2 tsp cinnamon ½ tsp nutmeg ½ tsp ginger ½ tsp clove dash of cayenne ½ tsp salt ½ cup milk 1 vanilla bean ¼ cup butter, melted 3 tbsp Jack Daniels For the streusel: ½. Add the peanut butter and beat until it forms soft peaks. Transfer the pie to a cooling rack and cool completely before cutting.įor the topping, beat the heavy cream until it starts to thicken. Check the pie after 45 minutes and cover the crust with a pie crust shield or foil if it’s getting to brown. Use a fork to poke several holes in the crust on the bottom.īeat together all ingredients for the filling and pour it into the pie shell.īake in a preheated oven at 375☏ until the filling is just a touch wobbly in the center, about 45 to 55 minutes. Tuck the excess dough underneath to form the crust. Place the dough into a 9-inch round pie dish.
#WHIPPED CREAM RECIPE FOR PUMPKIN PIE HOW TO#
Roll the dough out on a floured surface to a circle about 12 inches in diameter. How To Make Pumpkin Spice Whipped Cream A Two step recipe Chill a metal mixing bowl and beaters in freezer for 15 minutes. Refrigerate to chill, about 2 hours (or refrigerate the dough overnight and let it sit at room temperature for 15 minutes before rolling it out). Roll the dough into a ball, flatten slightly into a disk, and wrap in plastic wrap. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Use a fork or pastry cutter to mix in the water 1 tablespoon at a time until the dough can come together as a ball when squeezed. Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Use a fork or a pastry cutter to cut the peanut butter into the flour/salt mixture until crumbly and there are some pieces the size of peas. For the crust, whisk together the flour and salt in a large bowl.
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