A delicious alternative to traditional pumpkin pie. Easy to whip together and the second pie freezes well to have on hand whenever company arrives!
I’m so excited to welcome you to our Fall Festival, friends! This week 29 bloggers and myself are welcoming you into our home and sharing vignettes, front porches, recipes, tablescapes and mantles with you! All decked out for fall! There’s tons of inspiration and I’m so happy to be part of so many talented and sweet ladies! Make sure you check out the entire line up at the end of this post!
Today, our theme is fall recipes and I’m so happy to be sharing with along with With Two Spoons , Honey n Hydrangea, Brooklyn Farm Girl, Crisp Collective and Calli Girl In A Southern World. If you’re looking to add some new recipes to your fall menu or even planning your Thanksgiving dinner already, hopefully you’ll find a few to try!
Pumpkin pie is an absolute favorite in our home! My mom’s recipe is our favorite and you might be a little shocked at how many she makes each Thanksgiving! We just celebrated our daughter’s birthday and to my absolute delight she chose my husband’s famous Coconut Cream Pie and a Pumpkin Pie as her “cake”. There were lots of smiles around the table when we lit them with candles.
And this twist to Pumpkin Pie has become another favorite in our home. Our kids love it as much as we do and if you want to avoid making a crust like I do, try this chocolate crumb crust! So quick and easy!
- 2 1/2 cups chocolate baking crumbs
- 2/3 cup melted butter
- 2 cans pumpkin pie filling
- 4 eggs
- 1/2 cup whipping cream
- 1 cup sugar
- 1/3 cup brown sugar
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 cup whipping cream
- 1 tbsp. powdered sugar
- 1 tsp. vanilla
- Optional: chocolate shavings for garnish
- Preheat oven to 350F.
- In a small bowl, mix together baking crumbs and butter.
- Divide crumbs between 2 shallow pie plates.
- Press crumbs firmly and evenly over the bottom and up the sides of plates.
- Whisk together pumpkin puree, eggs, cream, sugars and spices until mixed.
- Pour pumpkin filling into pie shells.
- Bake in oven until filling is slightly jiggly in center, about 55min-1 hour.
- Cool completely.
- Using an electric beater, beat whipping cream until soft peaks form.
- Add sugar and vanilla and beat until stiff peaks form.
- Top pies with cream mixture right before serving.
- Top with chocolate shavings.
And in case you missed the giveaway that’s still going on for a couple more days, be sure to pop over to my Fall Home Tour and enter the $1,500 Kirkland giveaway!! You could really get a headstart on your Christmas shopping 😉
Now be sure to check out all these other beautiful fall décor my blogging friends are sharing this week! Hope it inspires you to bring some fall décor into your own home!
Front Porches on Tuesday
Fall Recipes on Wednesday
Tablescapes on Thursday
Mantles on Friday