By Angelika Hanna
Happy Thanksgiving! This year, I have used Anna Olson’s pumpkin pie filling recipe for my pumpkin pie. Also new this year, I bought a chocolate pie crust shell to fill. It turned out as a good choice; the pumpkin goes really well with the chocolate dough crust.
Prep Time: 10 min
Bake Time: 60 min
Total Time: 1 hr 10 min (+ approx. 3 hrs chilling time)
Yield: One 9 inch pie
Cuisine: North American
Author: Angelika Hanna / Zest4Food
- 1 Ready Crust Chocolate Pie Shell, 9 inch size
Anna Olson’s Pumpkin Pie Filling:
- 2 cups plain pumpkin purée (I used a fresh pie pumpkin, pre-cooked, cooled off and smashed)
- 300 ml sweetened condensed milk
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ⅛ tsp ground nutmeg
- ½ cup whipping cream
- 3 eggs
* Anna Olson’s measurements for the filling were not accurate. The measurements above make exactly 4 1/2 cups filling. For a 9 inch pie shell, I used 3 cups filling.
For the Whipped Cream Topping:
- 1 cup 35% whipping cream
- 1 tsp granulated maple sugar, to taste
- 1/2 tsp stabilizer for whipping cream
- Preheat the oven to 375°F.
- For the filling, whisk the pumpkin purée, condensed milk, spices, cream and eggs until evenly blended.
- Place pie shell onto a baking tray and pour in the pumpkin filling.
- Bake the pie for 20 minutes.
- Then, reduce the oven temperature to 350°F and bake the pie for about 40 minutes more, until the filling is set, but with still a jiggle to it in the centre.
- Cool the pie to room temperature, then chill for at least three hours before serving.
- Pour whipping cream in a mixing bowl.
- Add the maple sugar. Using a hand mixer, whip the cream at high speed for a few minutes, until it becomes slightly stiff. Taste for sweetness. Add more sugar if desired. Add the stabilizer and whip for a few seconds more until the cream is firm and stiff. (Be careful not to whip it too long as it will become clumpy and buttery – to avoid!)
Serve your pumpkin pie with freshly whipped cream topping.