#pumpkincreampie

[possumcollege]

[portlandiapielady]

Are you a creamy latte or black coffee drinker? Because...Pumpkin Spice Latte Cream Pie is here & she's fabulous! Thank you #starbucks for the inspiration & to all you coffee drinkers who flock to this fall favorite! Creamy pumpkin filling with espresso, whipped cream & pumpkin pie spice. . . And yes, there's a coffee substitute in the recipe for you non-coffee drinkers. Everyone is covered! . . Link to blog for recipe is in bio! . . #pumpkinpie #pumpkinpiespicelatte #pumpkinlattecreampie #pumpkincreampie #pumpkinpiespice #autumnpie #thanksgiving #glutenfree #pieblog #FoodBlogger #FoodBlog #InstagramBlog #FoodIsLife #FoodBlogFeed #InstaFood #thekitchn #buzzfeed #foodgawker #food #foodie #foodporn #pdxfoodies #pdxfoodie #portlandfoodie #pieinfluencer #pie #bhgfood #bobsredmill #kitchenaid https://www.instagram.com/p/CGVOPXzFxX9/?igshid=1l6tp4gfm0ovj

[portlandiapielady]

Do you say autumn or fall? Because .... I declare the beginning of the pumpkin spice games with Pumpkin Cream Pie made with homemade mascarpone cheese & Gingersnap Crust!!! The brown sugar whipped cream is also sporting pumpkin pie spice; I do believe all bases are covered. . . I tried to wait until October, which I consider the beginning of pumpkin shenanigans; but here she is. I can't wait to see other's pumpkin creations! I love autumn 🍂 ! . . . #pumpkinpie #pumpkincreampie #pumpkinpiespice #mascarponecheese #autumnpie #pumpkinspice #pumpkin #glutenfree #pieblog #pierevival #FoodBlogger #FoodBlog #Foodstagram #InstagramBlog #FoodIsLife #FoodBlogFeed #InstaFood #thekitchn #buzzfeed #foodgawker #food #foodie #foodporn #pdxfoodies #pdxfoodie #portlandfoodie #pieinfluencer #pie #bhgfood #kitchenaid https://www.instagram.com/p/CFPrrMOlGvQ/?igshid=hmt81q4la115

[farmgirlphilosophy]

Mimi’s Monday Recipe ~ Pumpkin Cream Pie with Homemade Whipped Cream

Mimi’s are wonderful!  Not only are they loving mother in-love’s they are also Christian mentor’s and our Mimi is the best pie maker in our small town in Southeast Kansas!

Mimi has been featured in our local newspaper for her baked goods and candy.  She’s starred in a commercial with our teenage cowboy for “Preventing Falls in the Home” and last year she won the top prize for the American Legion pie contest.  For our Monday post we are honored too share Mimi’s foolproof pie recipe and her submission for this year’s American Legion pie contest.

Mimi’s pie crust is easy.  Mimi even says so.  It only has 5 ingredients and it never fails. Never.  This is not a roll out pie dough recipe so please understand we know it is not like you have made in the past.  My pie dough in the past was more like cardboard.  It was never, ever flaky.  It never ever tasted good either until Mimi.  

We hope you enjoy the pie crust as much as we do and yes, you can make cinnamon sugar treats with the pie dough too.  I pray you know what that is and that your Gran fixed it for you like mine did!  I loved it more than pie:)

Mimi’s Pumpkin Cream Pie with Homemade Whipped Cream

For Mimi’s Pie Crust (9 inch) - Makes a double crust pie or a single crust pie with dough leftover to make cinnamon/sugar pie dough treats.

2 c. Flour, 2 teaspoon sugar, 1/2 tsp salt, 2/3 c. canola oil, and 3 Tablespoons milk.  Mix together in a bowl.  Divide dough in 1/2 and press the dough in to your pie plate.  

Mimi’s Pumpkin Cream Pie with Homemade Whipped Cream

Ingredients: Pumpkin Cream Pie Filling

8 oz. Cream Cheese

2 teaspoon pure vanilla extract or 2 Tablespoon of Bourbon

1 (15 oz) can pumpkin puree

1/2 cup heavy cream

1 cup light brown sugar

2 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp nutmeg

pinch of clove

1/4 tsp salt

3 large eggs

Preheat oven to 375 F.  

In a medium bowl take 8 oz. cream cheese softened and 2 tsp. pure vanilla extract until light and fluffy.  Around 2 to 3 minutes.  Add 1 can (15 oz) pumpkin  puree, 1/2 c heavy cream, 1 c. light brown sugar, 2 tsp. pumpkin pie spice, 1 tsp. cinnamon, 1/2 tsp nutmeg, and pinch of clove.  Add 1/4 tsp salt then whip until fully combined.

Add 3 large eggs one at a time beating well after each addition.  Pour the filling in to the 9 inch pie crust.  Bake for 50 minutes at 375 F or until the cente,r is set when gently shaken.  Cool completely.

Homemade Whipped Cream

2 cups heavy cream

1/2 c. powdered sugar

1 tsp pure vanilla extract

pumpkin pie spice or cinnamon for dusting

Whip 2 cups heavy cream and 1/2 cup powdered sugar, 2 tsp pure vanilla extract until stiff peaks form.  **We like to place the bowl in the freezer while we are mixing up the filling.  This helps to have the bowl chilled and the peaks form very quickly when the bowl is really cold.

When the pie has cooled serve with whipped topping dusted with pumpkin pie spice (or cinnamon).  Mimi puts the whipped topping in a decorative bowl and let’s her guests decide how much or how little they would like on their pie.  If it’s up to the teenage cowboy he would just take the entire bowl and put it all on top of his pie!  

We pray you enjoy this recipe and that you love the crust recipe as much as we do!  Blessings to you and your family for a wonderful Monday!

[some12hold]

で、食べたのはアボカドバーガーと、デザートに季節限定のパンプキンクリームパイ。バーガーの肉汁たっぷり！パイもパンプキンがなめらかで美味しかった。キーライムパイは売り切れだった、、。次回の楽しみにとっておこう。 #hipstamatic #dc #lotus #tastypop #foodie #bubbleover #バブルオーバー #avocadoburger #pumpkincreampie #yokohama #diner (バブルオーバー)

[faeriesmak]

Ingredients FOR THE CRUST: 1-½ package Graham Crackers (about 15 Cookie Sheets) ½ cups Powdered Sugar 1 stick Butter, Melted FOR THE FILLING: 1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety) 1 cup Half-and-half ½ cups Heavy Cream Pinch Of Cinnamon Pinch Of Nutmeg Pinch Of Ground Cloves 2 Tablespoons Whiskey (optional) ½ cups (plus 3 Tablespoons) Pumpkin Puree ½ cups (additional) Heavy Cream 2 Tablespoons Brown Sugar Extra Graham Cracker Crumbs, For Garnish Preparation Instructions Preheat oven to 300 degrees. Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

[kurtespo]

#daddy gives me my #51 #birthday #pumpkincreampie 🎃🎂 (at Espo Outdoor Patio & Grill)