I have always been a pumpkin pie purist: I like to eat a simple pie, old-fashioned pie all by itself. Well, after trying this recipe, I have changed my mind. Now I want pumpkin pie like this.
To start, this crust was perfect: buttery and flaky, and provided a perfect counterpoint to the sweet stuff inside. The pie filling had a wonderful blend of spices (pumpkin spice plus a little extra nutmeg) and sugar (brown sugar and sweetened condensed milk) — enough to give it lots of wonderful flavor, but not so much that I couldn’t appreciate the other elements of the pie.
And then the toppings were a real wow. I’m not a big fan of whipped cream, but to make this “harvest spiced cream,” our chef mixed together sour cream, brown sugar, spices and whipping cream, creating a heavenly blend that was perfectly at home on top of the pie. On top of that, she sprinkled on a few caramelized almonds, which added an amazing nutty crunch. MORE: See how to make a healthier pumpkin spice latte at home
So, it’s fair to say that the fantastic pumpkin pie recipe below is why I won’t be sticking to simple, old-fashioned pumpkin pie this year!
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Courses Desserts
1 pre-made pie crust2 large eggs, beatenOne 14-oz. can sweetened condensed milkOne 15-oz. can pumpkin1/4 cup firmly-packed brown sugar1 teaspoon pumpkin pie spice1/2 teaspoon nutmeg1 teaspoon vanilla extract
For the spiced whipped cream
1/2 cup sour cream2 tablespoons brown sugar1/4 teaspoon pumpkin pie spice1/4 cup whipping cream
For the caramelized almonds
1/2 cup slivered almonds1/4 cup sugar
Spiced whipped cream
Combine the sour cream, brown sugar, pumpkin pie spice in a small bowl. Allow it to set at room temperature for 5 minutes.Whisk in the whipped cream. Once combined well, cover and place in refrigerator.
Caramelized almonds
