Pumpkin Pie is easily one of the most iconic desserts served at Thanksgiving dinner tables. Though we’re big fans of our pumpkin cheesecake with gingersnap crust, pumpkin pie happens to be one of the easiest desserts you can ever make. Ever.
When we see recipes for “One Bowl Pumpkin Pie” we have to laugh. Most pumpkin pies require little more than one bowl and a spoon or spatula to mix all of your ingredients together. What goes in the bowl? That’s where you can get creative.
We substituted half of the heavy cream or milk that typically goes into a pumpkin pie with International Delight Pumpkin Spice Creamer. We can’t get enough of the flavor this season and it adds the perfect hint of warm fall spices to the already earthy sweetness of pumpkin pie.
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) pumpkin puree (not to be mistaken with pumpkin pie filling)
- 1 cup heavy cream or whole milk
- ½ cup International Delight Pumpkin Pie Spice Creamer
- 1 unbaked 9-inch pie crust (homemade or store bought)
- Whipped cream (optional)
- Preheat oven to 425 degrees F. Meanwhile, mix the first five ingredients in a small bowl. In a measuring cup or a small bowl, beat eggs until yolks and whites are just combined. Stir in pumpkin and sugar-spice mixture, then pour in milk and creamer, stirring continuously.
- Pour mixture into the pie shell and bake for 15 minutes. Reduce oven temperature to 350 degrees F and let bake for 40 to 50 minutes more, or until a toothpick inserted near center comes out clean. Cool for approximately two hours or refrigerate overnight. Top with whipped cream before serving.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
