Earls Pumpkin Pie Recipe

I can always tell when the holiday season starts to roll around because this particular blog post of mine starts to become increasingly popular! People just love this pumpkin pie and I am grateful that the company was so gracious as to provide me with the recipe for Earl’s Pumpkin Pie to share with my readers. Keep in mind that unless you have deep dish pie pans, you will likely end up with enough leftover for either mini-pies or for a crustless pumpkin custard, made in a separate baking dish. 

Earls is known for their pumpkin pie, made with graham cracker crust. Lucky me, and therefore lucky you, the nice people at Earls are allowing me to share this recipe with you. Now that’s something to be thankful for! But don’t just save this recipe for Thanksgiving. Make it any time of year. Something this good shouldn’t be relegated to just once a year! Many thanks to Earls Kitchen and Bar for sharing this with us.

Earls Kitchen + Bar’s PUMPKIN PIE 

1. Mix all ingredients in large mixing bowl or electric mixer until fully combined.
2. Fill pre-baked pie shell to 1/8″ from top of the shell.
3. Place on a bake tray and into preheated oven set at 350 F (if using convection set to 0% mode & 350°F fan) for 1 hour. The baked pumpkin pies should have a very slight jiggle to them. The outside edges of the filling should be raised and stiffened almost to the point of cracking.
4. Remove from oven, notch pie into 1/6^th portions with a paring knife while still soft so it is easier to cut when cool. Cool pies at room temperature to avoid excessive shrinking. Then move to cooler, cover and refrigerate until serving – best overnight.

 TOPPING – CHANTILLY CREAM                                                                                                  

Chill the mixing bowl by filling with ice water while gathering ingredients.  Pour out and dry the bowl.  Ensuring cream is very cold, whip until it begins to firm. Add sugar and vanilla and whip until just stiff (over whipping will cause small particles of butter to form.)  Top each pie with large dollop of cream.