Homemade Pumpkin Pie with Madagascar Vanilla Bean Whipped Cream, Pumpkin Pie with Vanilla Chantilly

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

Preheat the oven to 425 degrees F.

Unroll the pie dough gently to the pie dish(9-inch pie dish) and pinch it together into a crimped pattern.

Place a round parchment in the middle of the pie dish and fill it with the dried beans or pie weight.

Blind bake the pie shell for 10-12 minutes in a preheated oven at 425 degrees F. Once done remove the bean weights, and place the pie dish on a cooling rack to cool down.

In a medium bowl, combine the brown sugar along with the crushed mace, cloves, grated nutmeg, ginger powder, ground cinnamon, and salt.

Add in the pumpkin puree and eggs. Gradually stir in the evaporated milk and mix until smooth and well combined.

Pour the filling on the blind-baked pie crust and bake it for 15 minutes at 425 F.

Reduce the temperature after 15 minutes to 350 F and bake further for 40-45 minutes until the center is set. Allow the pie to cool down for 2 hours at least.

Meanwhile, in a medium bowl whip the heavy cream and confectioners sugar on a medium speed.

Add the scrapped seeds from the vanilla bean and beat further for 4-5 minutes until the cream turns stiff.

Gently slice the pumpkin pie and serve with a dollop of whipped cream on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens