Happy Thanksgiving to all my wonderful followers and friends and I am so thankful for you all! People say there’s nothing more American than an Apple Pie, but I think a more iconic choice would be to say; ‘Pumpkin Pie’. Growing up in Ireland and in my travels throughout Europe, it’s always been considered an all American classic. For many it’s the taste of the holidays and it’s still the most popular dessert on the Thanksgiving dessert buffet table – I mean, what’s not to like about rich a rich spicy custard filling and buttery pastry? I love to add a taste of Orange Zest to my filling but I don’t like to fool much with a classic. I mean good is always just good! Right?
So, Happy Thanksgiving from the Shamrock and Peach…. and enjoy this yummy recipe that will be on my table tomorrow!
Pumpkin Pie (with cinnamon whipped cream)
- 1 (15 oz) cooked pumpkin puree
- 1 cup evaporated milk
- 2 eggs (beaten)
- ¼ cup organic brown sugar
- ¼ cup honey
- 1 tsp vanilla extract
- Zest of one orange
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- 1 unbaked 9-inch (4 cup volume) deep dish pie shell
- (cinnamon whipped cream)
- 1 cup (8 oz) heavy whipped cream
- 1 tsp vanilla
- ¼ tsp cinnamon
- 1/8 tsp nutmeg
How to make it:
- In a large bowl or electric mixer combine all the pie ingredients and stir until well blended.
- Pour pumpkin mixture in to the prepared unbaked pie shell.
- Bake for 45-50 minutes or until testing with a knife the center comes out clean.
- Cool on a wire rack for 2 hours.
- Beat heavy whipping cream until soft peaks appear with vanilla, cinnamon and a touch of nutmeg.
- Slice pie to serve and top with cinnamon whipped cream.
Judie the Irish foodie