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Thanksgiving Pumpkin Pie

A decadent Thanksgiving Pumpkin Pie (from scratch) made from a whole Pumpkin, baked into an easy lard based crust and topped with sweetened pumpkin seed toffee and Mascarpone whipped cream.
Thanksgiving Pumpkin Pie made with real, homemade pumpkin puree and topped with whipped cream and toffee shards.

Thanksgiving Pumpkin Pie

You can choose to make a homemade pumpkin pie or buy a frozen one, but one this is for sure, you’ll need to top it with some mascarpone whipped cream and toffee. It’ll take any basic pie to the next level and totally impress your family and guests for Thanksgiving. This Thanksgiving Pumpkin Pie is going to be the hit of your dessert table.

You'll be proud to serve this Thanksgiving Pumpkin Pie to your family.

I have enough extra pumpkin in the fridge to make a second pie to take to the in-laws for the holiday. I’m all out of fresh pumpkin seeds, but I’ll think of something fresh to add to the topping. Maybe just smaller toffee chunks scattered over top.

You'll be proud to serve this Thanksgiving Pumpkin Pie to your family.

The toffee topping was the best. It’s amazing what just butter and brown sugar can do.

You'll be proud to serve this Thanksgiving Pumpkin Pie to your family.

I know I said it in my last post, but using a real pumpkin was amazing!

The amazing buttery flavor and the crispy crunch of the toffee – plus, I added a touch of Maldon sea salt and LOVED it!

I’m definitely hooked on the real deal and I think that I’ll be sticking with it in the future. I’ll start early and roast a few then keep the puree until I need it for recipes. No need for canned pumpkin anymore.

The perfect slice of Thanksgiving Pumpkin Pie is waiting to be made.

I was a bit thrown when I cut into the pie to see it was more yellow inside than orange-y. I don’t know if this was from the real pumpkin or the real milk and cream or just my baking skills… The top looked perfect, but the inside color was so different. If you have experience baking with real pumpkin, please let me know if a color like this is normal.

Thanks!

Ok, so even if you decide to use a frozen crust, use canned pumpkin, or just buy a premade pie at the the store, you can always make it better. Put a little extra time into it and make a special dessert for special people on this special holiday.

Thanksgiving Pumpkin Pie made with real, homemade pumpkin puree and topped with whipped cream and toffee shards.

 

Enjoy!

This recipe is part three of a three part series including Pumpkin Puree and Basic Pumpkin Pie.

A great homemade pumpkin pie starts with a real pumpkin, pumpkin puree, honey roasted pumpkin seeds, real whipped cream and toffee shards.

 

Yield: 8 slices

Thanksgiving Pumpkin Pie

Thanksgiving Pumpkin Pie made with real, homemade pumpkin puree and topped with whipped cream and toffee shards.

Thanksgiving Pumpkin Pie made with real, homemade pumpkin puree and topped with whipped cream and toffee shards.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

FOR THE WHIPPED CREAM

FOR THE TOFFEE

Instructions

  1. Add the heavy cream to a mixer with a whisk attachment and whip until soft peaks form. Gradually add the sugar then whip in the Mascarpone cheese until thickened. Cover and refrigerate.
  2. Place the butter and brown sugar into a heavy pot and stir. Using a candy thermometer, heat and stir until it come to 300º F then remove from the heat. Line a cookie sheet with parchment paper and pour the toffee over in a thin layer. You'll see some separation of the oil from the butter and that's fine. Quickly and carefully add the pumpkin seeds to the toffee and sprinkle on some salt before it hardens.
  3. Allow the toffee to sit for an hour then break up into shards.
  4. Remove the pumpkin pie from the fridge and allow to come to room temperature.
  5. Top the pie with the mascarpone whipped cream and toffee. Serve and enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 188Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 43mgSodium: 117mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 1g

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Nicole Hood

Tuesday 25th of October 2016

Yum! I love this version of a Pumpkin Pie. Especially the toffee and pumpkin seeds on top.

Karyn Granrud

Friday 28th of October 2016

thanks so much. Even if you just buy one from Costco or your grocery store, you can still make the whipped cream and toffee and everyone will be super impressed!

Angie | Big Bear's Wife

Monday 24th of October 2016

I never would have thought to put toffee on top! I love that idea!

Karyn Granrud

Monday 24th of October 2016

I love how it turned out. You can also add it to a premade pie and make it look amazing!

Miranda

Saturday 22nd of October 2016

This is such a gorgeous pie! I love the toffee chunks on top!

Karyn Granrud

Monday 24th of October 2016

Thanks so much.

Erin @ Texanerin Baking

Friday 21st of October 2016

I love that you used mascarpone! I love using that stuff whenever possible. And that topping - just wow!

Karyn Granrud

Monday 24th of October 2016

The mascarpone adds so much great flavor to basic whipped cream.

Ashley @ Wishes & Dishes

Friday 21st of October 2016

Absolutely love the mascarpone cheese on top! That is my all-time favorite cheese!