E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pumpkin Pie With Spiced Whipped Cream Lodge Cast Iron | November 3, 2020 Dress up pumpkin pie this holiday season with spiced whipped cream. When you add a dollop to each slice, this classic dessert will gather the yums around the table and be immediately elevated to fan-favorite. Level Intermediate Prep Time 15-20 minutes Cook Time 40-45 minutes Serves 6-8 Cook it With Our Seasoned Cast Iron Pie Pan Ingredients Crust 2 cups all-purpose flour, plus extra for rolling 1 teaspoon kosher salt 1 teaspoon sugar ½ pound unsalted butter, cold ½-¾ cup ice water Filling 1, 15-ounce can pumpkin puree ½ cup sugar ½ cup dark brown sugar 2 eggs ½ cup heavy cream 2 teaspoons cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves ¼ teaspoon salt Whipped Cream 2 cups heavy whipping cream, cold ¼ cup powdered sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ¼ teaspoon ground cloves pinch of salt Directions Crust Place flour, salt, and sugar in a large bowl and mix with a fork. Cut butter into ½-inch cubes and add to the flour. Work butter into flour mixture until no large chunks remain. (This mix should be shaggy, not homogenous.) Make a hole in the center of the mixture and add ⅓-cup ice water. Gently fold it into the flour and butter. Add more as needed, one tablespoon at a time, just until the dough comes together. Turn the dough out onto a floured surface. Cut it into two equal pieces, shape dough into discs, and cover in plastic wrap. Let dough rest in the fridge for at least one hour.* Filling Preheat oven to 425 degrees F. In a large mixing bowl, whisk together all filling ingredients until well combined. Pour ingredients into a prepared 9 Inch Pie Pan. Bake for 15 minutes at 425 degrees F and then decrease the temperature to 375 degrees F. Continue to bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let pie cool at least one hour before slicing. Whipped Cream Place all ingredients in a large mixing bowl. With an electric mixer with the whisk attachments, beat the ingredients on medium- to medium-high speed until soft peaks form. Add a dollop of whipped cream to the pie or pie slices.** Use some extra cinnamon to sprinkle on top for garnish, if desired. Pro Tip: Put your mixing bowl and the whisk attachments (beaters) in the freezer for 10-15 minutes to get them chilled. When whipping cream, you want everything cold so the fat in the cream will not melt. The colder the utensils, the fluffier the whipped cream will be. Notes: *Reserve one disc for another quiche or a delicious pie. The dough will keep in the fridge for up to 5 days and in the freezer for 3 months. **Whipped cream can be made 2-3 hours before serving, just make sure you keep it covered and cold. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Spicy Shrimp Tacos with Avocado Lime Crema View recipe Fruit and Spice English Muffins View recipe Any Day Pancakes View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pumpkin Pie With Spiced Whipped Cream Lodge Cast Iron | November 3, 2020 Dress up pumpkin pie this holiday season with spiced whipped cream. When you add a dollop to each slice, this classic dessert will gather the yums around the table and be immediately elevated to fan-favorite. Level Intermediate Prep Time 15-20 minutes Cook Time 40-45 minutes Serves 6-8 Cook it With Our Seasoned Cast Iron Pie Pan Ingredients Crust 2 cups all-purpose flour, plus extra for rolling 1 teaspoon kosher salt 1 teaspoon sugar ½ pound unsalted butter, cold ½-¾ cup ice water Filling 1, 15-ounce can pumpkin puree ½ cup sugar ½ cup dark brown sugar 2 eggs ½ cup heavy cream 2 teaspoons cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves ¼ teaspoon salt Whipped Cream 2 cups heavy whipping cream, cold ¼ cup powdered sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ¼ teaspoon ground cloves pinch of salt Directions Crust Place flour, salt, and sugar in a large bowl and mix with a fork. Cut butter into ½-inch cubes and add to the flour. Work butter into flour mixture until no large chunks remain. (This mix should be shaggy, not homogenous.) Make a hole in the center of the mixture and add ⅓-cup ice water. Gently fold it into the flour and butter. Add more as needed, one tablespoon at a time, just until the dough comes together. Turn the dough out onto a floured surface. Cut it into two equal pieces, shape dough into discs, and cover in plastic wrap. Let dough rest in the fridge for at least one hour.* Filling Preheat oven to 425 degrees F. In a large mixing bowl, whisk together all filling ingredients until well combined. Pour ingredients into a prepared 9 Inch Pie Pan. Bake for 15 minutes at 425 degrees F and then decrease the temperature to 375 degrees F. Continue to bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let pie cool at least one hour before slicing. Whipped Cream Place all ingredients in a large mixing bowl. With an electric mixer with the whisk attachments, beat the ingredients on medium- to medium-high speed until soft peaks form. Add a dollop of whipped cream to the pie or pie slices.** Use some extra cinnamon to sprinkle on top for garnish, if desired. Pro Tip: Put your mixing bowl and the whisk attachments (beaters) in the freezer for 10-15 minutes to get them chilled. When whipping cream, you want everything cold so the fat in the cream will not melt. The colder the utensils, the fluffier the whipped cream will be. Notes: *Reserve one disc for another quiche or a delicious pie. The dough will keep in the fridge for up to 5 days and in the freezer for 3 months. **Whipped cream can be made 2-3 hours before serving, just make sure you keep it covered and cold. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Spicy Shrimp Tacos with Avocado Lime Crema View recipe Fruit and Spice English Muffins View recipe Any Day Pancakes View recipe