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Pumpkin pie w/vanilla topping


Pumpkin pie with vanilla whipped topping

Rate this recipe 4.1/5 (9 Votes)


  • 1 can of pumpkin 15 oz.1 can of sweetened ,condensed milk 14 oz.,1 tbsp mcmormick pumpkin pie spice,1 pack of unbaked deepdish pie crust 9 inches,


Servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 55mins
Cost Average budget


Step 1

Mix pumpkin, milk, eggs, pumpkin spice, in a large bowel until smooth

Step 2

Pour into pie crust on large foil lined sized baking sheet

Step 3

Oven preheated at 425° for 15 min, reduce to 350° bake anothet 40 min or longer,

Step 4

Stick a knife or toothpick in middle, comedy out clean its done

Step 5

Cool on wire rack for 2 hours

Step 6

Eat and enjoy

Buy whipped topping of your liking

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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