It's also a no-fail recipe made of pantry ingredients with sweetened condensed milk at its base that comes together in just minutes. The filling sets up beautifully to help create those perfect slices.
Using a store-bought pie crust makes it even easier but this year, I baked it in a cream cheese pie crust - my best ever! - and served it with vanilla bean whipped cream and salted caramel.
It was the star of our Thanksgiving dessert table as usual!
Vanilla Bean Whipped Cream
240ml heavy cream (35% m.f.), cold
1 tbsp confectioners' sugar, or to taste
1 tsp vanilla bean paste (or pure vanilla extract)
1. Chill the beaters and the mixing bowl in the freezer for 15 minutes.
2. Pour the cream into the bowl and beat on medium speed until it starts to thicken. With the machine running, add the sugar and vanilla bean paste slowly. Switch to high speed and beat until firm peaks form. Be careful not to overbeat or you'll end up with butter (I speak from personal experience!). It's ready to serve immediately, piped or spooned onto the dessert.
If you're making it in advance, transfer the whipped cream to a fine mesh sieve suspended over a bowl. Cover it tightly with plastic wrap and refrigerate until it's needed.
For the other recipes, follow these links:
The pie filling: Prize Pumpkin Pie from Canadian Living Magazine
The pie crust: Perfect Flaky and Tender Cream Cheese Pie Crust from The Baking Bible by Rose Levy Beranbaum
The caramel: Sweet and Salty Caramel from Baked Elements by Matt Lewis and Renato Poliafito