Pumpkin Pie. Can we have Thanksgiving without it? This is my recipe for a simple Classic Pumpkin Pie, but it’s a little different than others. Mine doesn’t include cloves and substitutes a bit of brown sugar for the traditional white.

I will also confess that I have yet to master pastry. It outsmarts me every time! Which is why I’m still relegated to using premade crust and/or pie crusts. However, you can still add your own homemade flair with premade dough!

One option is to roll out a second sheet of pie crust and use cookie cutters to cut out designs for decoration. But be sure to work quickly and keep the dough cold! Warm dough is hard to work with and loses definition in the oven.

Another way to add your own touch is with your toppings, so I’m including my go-to whipped cream recipe. It’s made with Mascarpone cheese for that special little something. And don’t be intimidated by making your own whipped cream from scratch; it’s surprisingly easy!

TIP: We always use canned pumpkin for its ease of use. If you choose to puree your own fresh pumpkin, be sure to wring out the additional moisture with a cheesecloth.

Classic Pumpkin Pie

2 C pumpkin puree
12 oz evaporated milk
2 eggs, beaten
1/2 C granulated sugar
1/4 C packed brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
9-inch deep dish pie crust, blind baked

Preheat oven to 400F.

In a large bowl, mix all ingredients until well blended. Pour into pie crust. Bake 40-50 minutes or until the center jiggles only slightly.

Mascarpone Whipped Cream
(Original recipe: Stress Baking)

4 oz mascarpone cheese
1/4 cup powdered sugar
1/4 tsp vanilla extract
1 C heavy cream

Chill a large mixing bowl in the fridge.

In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.

Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form.