Sara Lee Pumpkin Pie
Sara Lee pumpkin pie is a tasty treat, but it is not always available, and oftentimes needs to be adapted to fit your health needs. Today, we are excited to share with you an amazing copycat recipe for Sara Lee pumpkin pie, that you can easily make at home. This pie recipe perfectly blends the delicious taste of pumpkin and the most amazing spices that serve to enhance the overall amazing taste.
Pumpkin Pie With Pumpkin & Spices
Pumpkin pie with pumpkin and spices is the perfect treat any time of the year, but especially on a chilly day. This copycat recipe for Sara Lee’s Pumpkin Pie is loaded with a delicious pumpkin flavor and is enhanced with the best seasonings that only make the pumpkin flavors more pronounced. Let’s first look at the ingredients you will need to make this amazing copycat recipe.
Ingredients You’ll Need
Canned pumpkin
Salt
Milk
Eggs
Brown sugar
Sugar
Cinnamon
Nutmeg
Cloves
Pumpkin Pie Spice
How Sara Lee Pumpkin Pie Is Made
The process of making out copycat Sarah Lee pumpkin pie is quite easy. To make it, you will need to first prepare your pie crust, then make the pumpkin pie filling. Once the two are assembled, you can bake the pie.
To make your pie crust, start off by mixing your flour and salt. Once combined, add chunks of very cold butter. Mix this until your pieces are about pea-sized. Add in water to make it moist, just until your curst comes together. Form your crust into a ball and roll it out onto a floured surface. Roll your crust flat, then place it into a greased pie pan. Pinch your edges. Set aside to make your pumpkin filling.
To make your pumpkin pie filling, in a mixing bowl, add your canned pumpkin, salt, milk, eggs, brown sugar, sugar, cinnamon, nutmeg, cloves, pumpkin pie spice. Mix then pour into your unbaked crust.
How to bake the perfect Sara Lee Pumpkin Pie
While you are making your pie, you can preheat your oven. Then once your pie is assembled, bake your pie for 45-55 minutes. Depending on your oven, you may need to bake the pie longer for it to be fully baked. You can tell when your pie is done, by inserting a toothpick into the center, if it comes out with no pumpkin residue on it, your pie is done.
However, the edges of your crust might bake faster than the pumpkin filling. If the edges of your crust begin to get too brown, remove your pie from the oven, and wrap just the edges of the pie in foil. Then put your pie back into the oven and continue baking.
Description
Our copycat Sara Lee pumpkin pie is a delicious mixture of pumpkin that is mixed with various seasonings and spices that help to enhance the overall flavor. Pumpkin pie is especially a favorite dessert for cooler weather, and holiday celebrations. Pumpkin pie is the perfect dessert, below we look at how you can make your pie turn out perfectly.
Perfecting Pumpkin Pie
There are three traditional main elements to a pumpkin pie. These are the crust, the pumpkin filling, and yes, of course, the must-have whipped cream to top it all off.
Crust. When making a pastry crust from scratch, one important thing to note is that the crust should not be handled too much. Another is that your crust should be mixed so that only pea-sized balls remain with just your flour, salt, and butter mixture. Then when you add water, it should only be ice-cold water, and then mix the dough just until your pastry dough begins to come together. Form it the rest of the way by hand into a ball, then roll it out on a lightly floured surface.
Pumpkin Filling. There are many ways you can make your pumpkin filling. This recipe will help you make a delicious filling that can compete with Sarah Lee pies. There are also other ways you can make this filling. One easy way is to use canned pumpkin pie mixes. With these cans, you only need two cans of the mix, one can evaporated milk, and four eggs. You simply mix this together and then pour it into your pastry shell. Another way you can make your pumpkin pie filling is to prepare it as this recipe states, but instead of using pumpkin, you can use sweet potatoes, or even cooked butternut squash. It was not until my adult years, that I learned my mom made all her delicious pumpkin pies, using butternut squash, not pumpkin at all! Surprisingly, they were so good!
Details
Yield: one 9-inch pie
Serves: 8 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients
Crust
1 cup all-purpose flour
½ tsp salt
1/3 cup cold butter, cubed
2-4 Tbsp cold water
Pie Filling
15 oz canned pumpkin
½ tsp salt
1 ¾ cup milk
2 large eggs
2 Tbsp granulated sugar
2/3 cup brown sugar
1 ¼ tsp cinnamon
1 tsp pumpkin pie spice
½ tsp nutmeg
½ tsp cloves
Whipping Cream
1-pint heavy cream
¾ cup powdered sugar
1 tsp vanilla extract
Directions
Step 1: Preheat Oven
Preheat oven to 425°F
Step 2: Pie Crust
Prepare your pie crust by adding flour and salt together. Mix on high for a little bit until combined. Add in butter, and whisk or pulse until only pea-sized lumps remain. Add water and mix only until dough comes together. Form a ball with the dough and pat it out on a lightly floured surface. Sprinkle a bit of flour on top of your pie pastry and roll out. Place your crust into a greased pie plate. Pinch the edges. Set aside until pumpkin filling is made.
Step 3: Pumpkin Filling
Make your pumpkin filling by adding all your ingredients into a mixing bowl. Stir until combine. Pour your filling into your prepared pie crust.
Step 4: Bake
Bake at 425°F for 45-55 minutes or until a toothpick inserted in the center comes out clean. After your 55 minutes are up, you may need to continue baking, depending on your specific oven. Once finished baking, remove from the oven, and allow to cool.
Step 5: Whipped Cream
While your pie is cooling off, prepare your whipped cream. In a mixing bowl, add heavy cream. Whisk on high until stiff peaks begin to form. Once you have stiff peaks, add powdered sugar and vanilla. Stir just until combined.
Step 6: Serve
You may serve your pie while it is warm, or once it is chilled. When you serve, slice the pie into individual pieces, top each piece with whipped cream. Serve and enjoy!
Nutrition
Nutrition Per Serving
It is estimated that 1/8th of a pie will be equal to one piece of the pie. Each piece of pie is estimated to contain, 247 calories, 10.4g total fat, 71mg cholesterol, 251mg sodium, 34.3g carbohydrates, and 5.6g protein.
Nutrition Facts
Allergen Statement:
This pie if prepared as instructed above contains, dairy, eggs, and wheat. Substitutions may be made as you prepare this recipe at home if you desire.
Variations
There are a couple of popular variations on this traditional copycat Sara Lee pumpkin pie recipe. The first is adding a pecan crumble on top of the pie, and the second is making your whipped cream pumpkin-spiced instead of your traditional whipped cream. Let’s look at how you can make each one of these at home.
Sara Lee Pumpkin Pie with Pecan Crumble
To make your own copycat Sarah Lee pumpkin pie with pecan crumble on top, you will simply prepare the pie as instructed above. However, you will also want to prepare your pecan topping in a separate mixing bowl, before you bake the pie.
In the separate mixing bowl, add ½ cup pecans that have been chopped, ½ cup brown sugar, 2/3 tsp cinnamon, 4 Tbsp melted butter, and 4 Tbsp flour. Stir together until your mixture is crumbly. Pour your topping on top of your prepared pumpkin pie, which has already been baked for 40 minutes. Then continue baking bake as instructed above. Allow to cool, serve and enjoy!
Pumpkin Spice Whipped Cream
Pumpkin spiced whipped cream is a great way to spice up your traditional whipped cream and bring your pumpkin flavors throughout the entire pumpkin pie. Let’s look at what exactly you need to make this special whipped cream.
What Ingredients Do I need to Make Pumpkin Spice Whipped Cream?
1-pint heavy cream
¾ cup powdered sugar
1 tsp pumpkin pie spice
How Do You Make Pumpkin Spice Whipped Cream?
Prepare your whipped cream as instructed above, only instead of adding vanilla extract, you will add pumpkin pie spice. Once you add the spice, taste your whipped cream, if you want to add more pumpkin flavor to your whipped cream, feel free! Serve on top of your pie and enjoy!
Why I Love This Recipe
This recipe is one of my favorites because it makes a pie that is so rich and flavorful. This pumpkin pie makes for a delicious treat that all of your friends and family will love to enjoy around the table together. I love this recipe because it is sooooo good, plus, there are some easy shortcuts that can be taken, which are detailed above, if I am running low on time. Overall, this recipe is one of the best because it features delicious pumpkin, that is paired with the perfect spices to make it taste amazing.
What Are Some Serving suggestions?
This copycat recipe for Sara Lee pumpkin pie is the best when served as a dessert or even a mid-day snack. Top the pie with some freshly made whipped cream, and you have a dessert that is going to be very difficult to compete with!
Sara Lee Pumpkin Pie Oven Fresh
Copycat Sara Lee pumpkin pie is delicious when it is fresh out of the oven. Not only do you get the benefit of tasting the fresh pie, but your sense of smell will also go into overdrive from the delicious aromas throughout your home.
Sara Lee Pumpkin Pie
Sara Lee pumpkin pie copycat recipe is a tasty treat, that is perfect for any season of life. This pie recipe is full of delicious pumpkin flavors and spices all melded together. Be sure to give this recipe a try the next time you are in a baking mood or looking for the perfect dessert!
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Copycat Sara Lee Pumpkin Pie From Scratch
Ingredients
Crust
- 1 cup all-purpose flour
- ½ tsp salt
- ⅓ cup cold butter cubed
- 2-4 Tbsp cold water
Pie Filling
- 15 oz canned pumpkin
- ½ tsp salt
- 1¾ cup milk
- 2 large eggs
- 2 Tbsp granulated sugar
- ⅔ cup brown sugar
- 1¼ tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp nutmeg
- ½ tsp cloves
Whipping Cream
- 1 pint heavy cream
- ¾ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F
- Prepare your pie crust by adding flour and salt together. Mix on high for a little bit until combined. Add in butter, and whisk or pulse until only pea-sized lumps remain. Add water and mix only until dough comes together. Form a ball with the dough and pat it out on a lightly floured surface. Sprinkle a bit of flour on top of your pie pastry and roll out. Place your crust into a greased pie plate. Pinch the edges. Set aside until pumpkin filling is made.
- Make your pumpkin filling by adding all your ingredients into a mixing bowl. Stir until combine. Pour your filling into your prepared pie crust.
- Bake at 425°F for 45-55 minutes or until a toothpick inserted in the center comes out clean. After your 55 minutes are up, you may need to continue baking, depending on your specific oven. Once finished baking, remove from the oven, and allow to cool.
- While your pie is cooling off, prepare your whipped cream. In a mixing bowl, add heavy cream. Whisk on high until stiff peaks begin to form. Once you have stiff peaks, add powdered sugar and vanilla. Stir just until combined.
- You may serve your pie while it is warm, or once it is chilled. When you serve, slice the pie into individual pieces, top each piece with whipped cream. Serve and enjoy!
This is a recipe is to replicate the real thing.
