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My Favorite Pumpkin Pie Recipe

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Hi dessert lovers! Melissa Johnson of Best Friends For Frosting here to share my favorite pumpkin pie recipe as promised this morning on our first Google Plus Hangout with QVC & America's Test Kitchen. This pumpkin pie recipe is especially dear to my heart because it starts with my mom's classic go to recipe. I adapted her recipe by adding my own unforgettable spin on it to create this exclusive pumpkin pie recipe to share with you. It has the perfect consistency of creamy-dreamy yet it also has an edge of spice that is sure to offer up a smooth kick.

One of my favorite things about dessert styling is taking a classic dessert and presenting it in a brand new fashion. I love presenting something that is familiar yet new and inspiring. Because I love ice cream sundaes, pie, and cupcakes, I decided to create these miniature pumpkin pies, offering the best of all three worlds.

Melissa Johnson's Pumpkin Pie recipe

Pie Ingredients

3/4 cup sugar

1/2 cup brown sugar

1/8 tsp nutmeg

1 1/2 tsp cinnamon

1/4 tsp salt

1/2 tsp ginger

1/4 tsp cloves

1 tbsp cornstarch

3 eggs

2 cups pure pumpkin

1 tsp vanilla bean paste

1 cup heavy whipping cream

Directions

Pie Crust

Using a circular cookie cutter the same size as the bottom circle of your cupcake liner, cut out circular pieces of pie crust and bake as directed on package.

Pumpkin Pie Filling

Preheat your oven to 375ºF.

Create your sugar and spice mixture by adding sugar, brown sugar, cinnamon, cornstarch, salt, nutmeg, ginger, and cloves in a bowl and whisk together.

Add the sugar and spice mixture to the pumpkin and whisk together until fully incorporated.

Add vanilla bean paste and whisk together.

Add eggs in a separate bowl and whisk approximately for 20 seconds just until incorporated.

Add eggs to pumpkin mixture and whisk together.

Add heavy whipping cream whisking in 1/2 cup at a time.

Pour filling into a greased 9 X 13 baking pan. Bake approximately 60-70 minutes. Be sure to bake until the center is completely set. It is set when an a knife inserted in the center comes out completely clean.
Refrigerate pie for 6 hours to make sure it's nice and firm before scooping.

Styling

Add a circular pie crust piece to the bottom of each cupcake liner.

Scoop pumpkin pie filling with an ice cream scoop and place inside each cupcake liner setting on top of crust.

Add a dollop of whipped cream on top of each scoop of pumpkin.