In honor of Thanksgiving, Food Network is getting the entire food community together to celebrate a Virtual Thanksgiving, called The Communal Table, on Wednesday, November 16 at noon EST (that’s today folks!)
The whole food community (chefs, bloggers, writers) is celebrating together and it gives all of us (and you!) a chance to see what all of these creative food obsessed people are bringing to the communal table!
Please see the bottom of the post so that you can check out all of the other participants amazing offerings.
What am I bringing to the Virtual Communal Table you ask? Pie.
I know I posted those adorable mini-pumpkin pies last week, and Sky High Caramel Apple Pie the other day. But I couldn’t help myself, I am back with another pie. Another pumpkin pie even!
But this one has a twist. A creamy, vanilla twist!
I loaded the pumpkin with vanilla bean paste and then slathered it in a high mound of vanilla bean whipped cream.
I will go on record right now and say that this is the best pumpkin pie I have ever had. I have back up too.
(can we also talk about that crust perfection?)
Pete and I ate almost the entire thing in one day- but the few bites we doled out to other people solicited wild responses! I’m not sure how this seemingly small change to my normal pumpkin pie could make such a difference, but it really did. And the even layer of whipped cream in every bite mellowed the spiciness and made the pumpkin filling seem silky and light.
This Pumpkin Vanilla Cream Pie is so worth making for Thanksgiving. I swear it will make you see Pumpkin Pie in a whole new way and everyone will be gushing your praises and there will be people saying things like “I don’t normally even like but pumpkin pie, but…”
Pumpkin Vanilla Bean Cream Pie, serves 10 (unless you are me- then it serves 2)
-½ recipe best pie crust
Pumpkin Vanilla Bean Filling:
-1 15oz can pumpkin puree
-1 cup brown sugar
-1 Tbs Vanilla bean paste
-1 tsp cinnamon
-½ tsp nutmeg
-½ tsp ginger
-½ tsp salt
-1 cup cream
-2 cups cream, very cold
-2 tsp vanilla bean paste
1) Preheat the oven to 350 degrees.
2) Prepare the crust in a pie plate. (step by step directions are available here)
3) In a medium sized bowl, combine the pumpkin, sugar, vanilla bean paste, and spices. Mix well.
4) In a smaller bowl, combine the eggs and cream. Beat together with a fork.
5) Add the eggs and cream to the pumpkin mixture and mix until smooth.
(see all those vanilla seeds?!)
6) Pour the filling in to the pie crust.
7) Place the pie on a sheet pan and bake in the oven at 350 degrees for about 50 minutes, or until the pie is just set in the middle.
8) Take the pie out and let it cool completely before adding the whipped topping (or it will melt)
9) In a large bowl whip together the cream and the 2tsp vanilla bean paste.
10) Beat until the cream forms stiff peaks and is very fluffy.
11) Spread the whipping cream over the top of the pie (except, not over the crust) and make a tall mound out of it.
12) Slice, serve and enjoy!
Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup
CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown’s Good Eats Roast Turkey
My Angel’s Allergies: Cranberry-Glazed Cornish Hens
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What’s Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: brown butter coconut mashed sweet potatoes
Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885: Caramel Apple PiePrint Recipe
Leave a Comment
I normally find myself reaching for pies other than pumpkin at Thanksgiving but I have always wanted to like it. This looks like it could be the one. God bless you and your family and happy thanksgiving
Yes Laura! This will change your mind about Pumpkin Pie!
This pie sounds so freaking yummy! Love the vanilla topping.
Wow! This looks so good! I’m definitely going to have to try this!
This pie looks AMAZING!
I hope you do Lori! it is soooo delicious!
This pie reminds me of the one my mom made growing up. Except she put caramel and pecans underneath the pumpkin filling…never did she put vanilla bean — definitely making this. THANKS!
Oh my!! Pecans and caramel!!?? That sounds incredible! I may have to do a variation for one of my pies on Thanksgiving!
That sounds SO good with the vanilla and vanilla cream … and that is one perfect pie crust.
This looks absolutely amazing! I think we’ll be trying a new recipe this year!
Ooo, I love the sound of that vanilla twist. What a fun dessert for Thanksgiving.
That pie looks delicious, what a great contributions!
You can never have enough pie – especially around the holidays – today pumpkin, last week apple – next week mince pies? Did you know Evan Kleiman’s East as Pie App comes out tomorrow – can’t wait!
This beautiful creation of yours inspires me… I have bookmarked this post and cant WAIT ti make it! 🙂
yay! inspiring Amanda is MAJOR!!
Beautiful pie to add to the party!
This is going to be my choice for a pumpkin pie on Thanksgiving. Looks and sounds great!
This pie looks amazing! Wish I could dive in right now 🙂
Please update my link:
Looks fabulous Heather! I always look for a little something dif on Pumpkin Pie…I make a Pumpkin Crisp that I top with ice cream or whipped cream that is a variation also! This looks SO good!
thanks Katie! I have NEVER had a pumpkin crisp- but that sounds wonderful! I am totally going to have to try that!
now THIS is the pumpkin pie i want on my table next week!!!
Thanks Jessica- a total honor!!!
I love this new take on pumpkin pie. I smoothness of the cream, the sweet pumpkin and homemade crust. I love it all!
I’m sure this was delicious, it sure looks it!
My mom is usually in charge of the pumpkin pie on Thanksgiving, and I want to try and convince her to go with this recipe this year! It sounds delicious, and I love that it’s packed with vanilla!
ha! I am making my mom make this too!
Will give it a try!
oh yay! a new pumpkin pie recipe!!! Bet my family loves it! 🙂
What a gorgeous pie! Love the idea of vanilla ice cream top, perfect compliment:-) Your crust really does look perfect! It was fun cooking with you at the Communal Table with Food Network! Take care, Terra
Vanilla bean paste….now that sounds like the key to this recipe! YUM!
it is! but the seeds scraped from a vanilla bean and a little extract will sub in nicely!
Now that is a pie deserving of the Thanksgiving dinner table.
I agree with Georgia that our pie is worth of the Thanksgiving dinner table. I appreciate your step-by-step pictures, all gorgeous. Making this pie seems to be as sensual as eating it!
Our clan is going to love this pie on Thanksgiving – thank you! My 2 questions: heavy or reg whipping cream? Unsalted butter ok with your best pie crust?
I usually just use regular whipping cream, but there is nothing wrong with the heavy stuff on Thanksgiving!
Most prefer to use unsalted in their baking anyways, so it is totally fine! I am just a salt monster and always use salted.
Yum. I am making this tonight! So… How many vanilla bean pods did you need for the 2 tbsp??
I think I would use one for the pie (plus extract) and one for the whipped cream. Yum!
What a delicious pie! I wish I could have a piece…
This pie was sooooo so good. So good. Best pumpkin pie I’ve had, ever. I ended up using one pod in the pie, no extra extract, and another in the whipped cream, with a tiny amount of extra extract added. thanks for the recipe, it will become our holiday pie now!
Oh my goodness – this looks so good!
Glad we were at Food Network’s Communal Table together!
Best regards, Scott
(Facebook: Jones Is Hungry; Twitter: @JonesIsHungry)
I made this and it was awesome. Thanks Heather!
I am assuming that the nutmeg and ginger are 1/2 teaspoons. It doesn’t say teaspoon. We will eat this pie tomorrow. It looks and smells great!
yes! thanks ANgie- I will fix the typo!
I can’t blame you for almost eating the whole thing in one day. I would have done the same thing.