I can’t believe I’ve never blogged this recipe before when it’s one of the recipes I’ve been making the longest. I’ve made this same pie every year for Thanksgiving since I was a teenager! Today’s finally the day.

This is a twist on the classic Libby recipe. I start with my mama’s perfect pie crust (SO buttery!) and I always top the pie with cinnamon whipped cream. The biggest different in the pie is that I use cinnamon, freshly grated nutmeg, and vanilla for flavoring instead of the classic ginger and cloves.

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

The result is a super pumpkin-y pumpkin pie. I love how many times people have eaten it and said, “why is this pie so good?” See for yourself!

Note: we always make two pies at Thanksgiving so the pie crust makes enough crust for two pies. Feel free to cut the crust recipe in half!

Perfect Pumpkin Pie

Best Ever Pie Crust, recipe follows
3/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 tsp salt
2 large eggs
1 (15 oz) can pumpkin
1 tsp vanilla
1 (12 oz) can evaporated milk
Cinnamon whipped cream (recipe follows)

1. Make Best Ever Pie Crust recipe below and pop in the fridge to chill while you make the pie filling.
2. Mix together sugar, cinnamon, nutmeg, and salt in a small bowl.
3. In a large bowl, whisk eggs until slightly beaten. Add pumpkin, sugar mixture, and vanilla. Mix well. Slowly add evaporated milk.
4. Divide pie crust in half. Roll one half out on a floured surface and transfer to a 9″ pie plate, fitting it up the sides. Pour pumpkin mixture into the crust. Crimp the edges if desired.
5. Bake at 425 for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40 minutes or until toothpick inserted in center comes out clean. Cool for two hours. Refrigerate. Serve with cinnamon whipped cream.

Mama Rose Table’s Best Ever Pie Crust

FOR TWO PIE CRUSTS
3 cups all-purpose flour
1 1/2 tsp salt
3/4 cup shortening
1/2 cup (1 stick) cold unsalted butter, cut into cubes
10 Tbsp ice water

1. Whisk together flour and salt.
2. Cut in butter and shortening with a pastry blender or two forks.
3. Add ice water, one tablespoon at a time, mixing lightly with a fork after each addition.
4. Gather dough into a ball and chill while you prepare your filling. (If not using immediately, wrap in saran wrap and keep in the fridge.) Divide dough in half. Roll dough on a very lightly floured surface. Work quickly and don’t over handle the dough.

Cinnamon Whipped Cream

1 cup whipping cream
1/4 tsp cinnamon
1 tsp vanilla extract
1/4 cup powdered sugar

1. Beat whipping cream with a whisk in a metal bowl until soft peaks form.
2. Beat in cinnamon, vanilla, and powdered sugar.

Read more about my Sleepy Hollow party here. Watch the episode:

Happy baking,

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