Best 9 Whipped Pumpkin Pie Recipes

BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM

Steps:

• To make the cinnamon crunch, preheat the oven to 350 degrees F.
• Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
• To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
• Reduce the oven temperature to 300 degrees F.
• To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
• Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
• Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
• Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

WHIPPED PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
• Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
• Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
• Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

PUMPKIN PIE WITH WHIPPED CREAM AND CINNAMON

Steps:

• For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
• Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
• Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
• For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.

PUMPKIN PIE-SPICE WHIPPED CREAM

Steps:

• Using an electric mixer on medium-low speed or a whisk, beat cream, powdered sugar, ginger, nutmeg, salt, and 1/4 tsp. cinnamon in a large bowl until medium peaks form. Transfer whipped cream to a serving bowl and top with more cinnamon.
• Do Ahead
• Cream can be made 2 hours ahead; cover and chill.

SAVORY PUMPKIN PIE SOUP WITH CINNAMON MARSHMALLOWS, PEPITA STREUSEL, AND WHIPPED CRèME FRAîCHE

Steps:

• Make the pumpkin soup:
• Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
• In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
• Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.
• Make the cinnamon marshmallows:
• In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD: Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.
• Make the pepita streusel:
• Arrange a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, brown sugar, and salt. Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal. Add the pepitas and toss to combine. Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD: Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.
• Make the whipped crème fraîche:
• In a medium bowl, combine the heavy cream and crème fraîche. Whisk until light and fluffy. Season with salt and pepper. DO AHEAD: Whipped crème fraîche can be made in advance and refrigerated, in an airtight container, up to 2 hours.
• To serve:
• Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crème fraîche.

PUMPKIN PIE WITH SPICED WHIPPED CREAM

Steps:

• Preheat oven to 400°F. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F.
• Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over).
• Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack. (Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.)
• Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Spoon large dollops around edge of pie and serve.

ORANGE CRUSTED PUMPKIN PIE WITH BOURBON WHIPPED CREAM

Steps:

• For crust, mix flour, sugar and salt in medium bowl.
• Cut in shortening and butter until crumbly.
• Stir in orange peel and just enough orange juice to form a dough.
• Shape it in a ball and refrigerate for an hour.
• Roll dough out between wax paper and fit it into your deep-dish pie plate.
• Prick randomly with fork.
• Refrigerate another 20 minutes while you prepare the filling.
• For filling, mix sugars, cinnamon, ginger, cloves and salt in mixing bowl.
• Whisk together pumpkin, milk, eggs and orange peel in a seperate bowl.
• Whisk dry ingredients into wet ingredients and set aside.
• Make your egg wash by stirring egg yolk and water together.
• Brush the entire crust with the egg wash and then pour the filling in.
• Bake about 35- 45 minutes in preheated 375 oven until filling is set.
• You may want to use foil to cover the crust if it starts getting too dark.
• Cool pie on rack.
• For Bourbon Cream, beat cream, sugar and bourbon until soft peaks form.
• Serve a spoonful of cream on each piece of pie.

PUMPKIN PIE STICKS WITH SPICED WHIPPED CREAM

Steps:

• 1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or foil, spray lightly with nonstick.
• 2. In a small mixing bowl, combine pumpkin, creamer, egg white, pumpkin pie spice and 2 T. sugar; set aside.
• 3. Unroll one pastry, carefully spread pumpkin mixture in a thin layer over pastry (may not need all of the pumpkin mixture)- leave an 1/8-1/4 inch all the way around.
• 4. Unroll second pastry, place it over pumpkin mixture and gently press edges together. Dust top of pastry with sugar and pumpkin spice mixture (you could also use a sugar & cinnamon mixture.)
• 5. Using a pizza or ravioli cutter, cut into strips that are about 3/4" wide x 2 1/2" long.
• 6. Place on prepared pans, leaving plenty of space between the sticks. Bake both pans for about 20 minutes or until dough is firm and golden brown.
• 7. WHIPPED CREAM: Chill a metal mixing bowl and beaters in freezer for about 20 minutes. Place whipping cream, sugar and spice in chilled bowl and beat with electric mixer until stiff peaks form. Serve chilled in small bowls for dipping.

PUMPKIN PIE CUPCAKES WITH WHIPPED CREAM

Steps:

• Preheat oven to 350°. Line 24 muffin cups with foil liners. , On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool in pans on wire racks., In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup., Bake until a toothpick inserted in center comes out clean, 20-25 minutes, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely., For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.