Pumpkin cream pie has all the flavor of classic pumpkin pie with a slightly different texture. It's topped with decadent salted caramel whipped cream.
Guys. This pie. You need to make it. I made it a few years ago for Thanksgiving dessert, but wasn't able to get photos of it to share with you before serving it. But I still think of that pie, so I decided to make it again.
See, I'm sure it's no surprise that I love all things pumpkin. I mean, I have a whole Pinterest board dedicated to pumpkin. I like pumpkin pie, I do. I like the flavor, but there's something about the texture that turns me off.
This pie has all the flavor of pumpkin pie (and then some), and it's even easier to make. Okay, yes, there are more steps than in classic pumpkin pie. But it's still not hard to make. I promise, it's worth the extra steps.
Also, I hope you own a BIG PIE PLATE. Like, a BIG DEEP DISH PIE PLATE. I made the mistake of using my standard pie plate, so I filled my pie level, planning to top it with whipped cream, and I had at least another cup of filling left over. Not that I'm complaining. I mean, pie filling. Spoon. A cozy blanket. Night made!
You could pile all that filling into your standard pie plate and still top it with whipped cream. I won't judge. You can call it diner-style mile-high pumpkin cream pie. Whatever you do, though, do NOT skip the salted caramel whipped cream. Words don't exist to describe this whipped cream. I'm glad I made it after my son went to bed so I didn't have to share licking the beaters.
You can use homemade caramel sauce, or store-bought. If you go the store-bought route, splurge and get real caramel sauce, not caramel-flavored sundae topping. Finally, sea salt flakes. Not table salt. Not kosher salt. I have a small tin of it, and reserve it for uses like this.
If you want to mix things up with your holiday desserts, but your family refuses to stray from the classics, add this pumpkin cream pie to your holiday table!
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Slightly adapted from A Spicy Perspective