Love of Cream Pies
I don’t know if you’ve noticed, but I’ve had a little bit of a cream pie infatuation going on. It started off with a banana cream pie that eliminated the need to make a stovetop custard, which morphed into a coconut cream pie, then later turned into a chocolate peanut butter cream pie, and then adding strawberry cream pie to the mix. I’m seeking help… No need for alarm. Yet before I say goodbye to my cream pie tomfoolery, I wanted to share just one more variation. The Pumpkin Cream Pie! And just in time for Halloween and Thanksgiving. Can you believe the timing?
The Perfect Holiday Pie
This one started with my ho-hum attitude toward traditional pumpkin pie. I love baking with pumpkin, yet something about the texture of classic pumpkin pie filling has never really appealed to me. Every year I look for ways to lighten or fluff it up. So obviously, turning my pumpkin pie into a pumpkin cream pie was the perfect solution.
Perfect Pie Crust
As with all pies, the making of something spectacular starts with a great crust. I always use super finely-ground Gold Medal Flour to make sure my pie crusts bake into flaky perfection. Starting with my most basic pie crust recipe: Gold Medal Flour, Butter, Salt, and Booze. I don’t use water or milk for pie crust because a little nip of your favorite libation makes the pie crust extra flaky and leaves a little note of boozy flavor behind as it evaporates in the oven. Once the pie crust has baked and cooled, simply beat the creamy pumpkin filling and chill. There’s no need to put this pie back in the oven, which is just another reason why you should make it on Thanksgiving. You can even make it several days ahead. So say goodbye to plain ol’ pumpkin pie this holiday season… and I’ll do my best to say goodbye to cream pies this year. But I can’t make any promises!
Creamy Pumpkin Pie Ingredients
For the Crust:
All-Purpose Gold Medal Flour + extra for rolling COLD Unsalted Butter Salt Ice cold booze brandy, amaretto, bourbon…
For the Pumpkin Cream Pie:
Cream cheese softened Pumpkin Puree Instant Vanilla Pudding Evaporated milk Pumpkin Pie Spice Powdered Sugar Heavy Whipping Cream Vanilla Extract Chopped Candied Walnuts or Pecans
How to Make Pumpkin Cream Pie
How long does this pumpkin cream pie last?
A cream pie will last in the fridge for 3 to 4 days loosely covered with aluminum foil or plastic wrap. If wrapped tightly, it can last in the freezer for up to 6 months.
What kind of booze works best?
Almost any type of liquor will work in pie crust. For example an amaretto, bourbon, brandy, or spiced rum are good choices, because they all have unique flavors. Select a liquor that leaves a flavor behind, unlike vodka.
Other Fall Time Recipes
Coconut Cream Pie Recipe Easy Pumpkin Slab Pie Recipe Pumpkin Pie Dip and Cinnamon Chips Recipe Cinnamon Cream Pie with Brown Sugar Whipped Cream Best Mini Pumpkin Pies Recipe Pumpkin Pie Milkshake Recipe
Disclosure: This post in sponsored by Gold Medal Flour. All opinions are my own. Share This Recipe With Friends!
