Decorative Crust Pumpkin Pie



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Brighten up a Fall Classic with truwhip original!


  • Your favorite crust recipe or pre-made crust for two 9” crusts
  • 1 (15oz) can of pumpkin purée
  • 1 (14oz) can of condensed milk
  • 2 large eggs
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ½ tsp salt
  • truwhip Original

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1: Preheat oven to 425 degrees.

2: In a large bowl, add all ingredients (except truwhip) and beat with a hand mixer for 1–2 minutes.

3: Pour filling into crust-lined pie pan.

4: Using a cookie cutter or pattern, cut out your fall shapes from the remaining pie crust and arrange around the crust of the filled pie dish.

5: Bake for 15 minutes at 425 degrees, then reduce the heat to 350 and bake for an additional 40–50minutes, or until a toothpick comes out clean. When you change the temperature after 15 minutes, you can foil wrap the crust to prevent burning.

6: Let cool for 1 hour, then rest in the fridge to cool completely. Slice and top with a dollop of truwhipOriginal.

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