Autumn is a beautiful time of year. The temperatures are getting cooler, leaves are changing to beautiful colours and cozy sweaters get pulled out of storage. At this point, we at Kootenay Spice are thinking about pumpkin, turkey dinners and other comfort foods!
We have had a few requests to try our hand at a sweet pumpkin pie and after a few pretty tasty attempts, we have come up with a delicious, sweet-but-not-too-sweet pie that bakes like a cake.
You can use a 9″ prepared pie shell, or use the oreo crust, which we very much prefer. You can also use your preference of whipped topping. We like to whip our own 35% with a touch of icing sugar and our own, homemade vanilla (recipe included).
For this recipe, you will need:
1 1/4 cup oreo cookie crumbs
1/4 cup melted butter
1 can (400ml) pure pumpkin (unseasoned)
1 can (300ml) sweetened condensed milk
2 eggs, beaten
1 package Kootenay Spice Pumpkin Pie Seasoning
1 cup 35% whipping cream
2 tablespoons icing sugar
1 tablespoon pure vanilla extract
Preheat your oven to bake at 450°F.
Combine oreo crumbs and melted butter in a medium bowl. Once combined and still crumby, firmly press into a 9″ pie pan.
Combine the pumpkin, sweetened condensed milk, beaten eggs and Kootenay Spice Pumpkin Pie Seasoning in a mixing bowl. Mix on medium speed with an electric whisk/mixer for 3 minutes.
Pour the pie filling into the pie shell, just to the top of the crust. You will likely have a little too much. You can make a little extra pie shell and cook a few single size dishes in muffin pans.
Bake at 450°F for 7 minutes.
Reduce heat to 325°F and bake another 30 minutes, or until a poked-in toothpick comes out clean.
Once cooled and set, slice and serve with whipped cream topping:
Combine 35% whipped cream with vanilla and icing sugar. Whisk (with an electric mixer if you have one) for about 5 minutes, until stiff peaks form.
Enjoy your pumpkin pie and Happy Fall!