| More

Jennifer's Creamy Pumpkin Pie

“This is a creamy twist for an old favourite. Nothing beats creamy pumpkin pie made with pumpkins grown right here in the Annapolis Valley.” - Jennifer Bishop, Bishop Farms Ltd, Proud Farmer-Owner

Bishop Farms Ltd., Geoff and Jennifer Bishop, Proud Farmer-Owners
Geoff and Jennifer Bishop, along with their four children, live in Annapolis Royal, Nova Scotia.The Bishop family is committed to their farm and equally committed to giving back to their community. Jennifer is a teacher by training who started a running club for local kids, and the family makes milk donations to the local school to encourage good nutrition. A lot has changed at Bishop Farms Ltd, since Geoff’s father and grandfather first started there in 1970. But dedication and commitment are family traits that continue to be passed down through the generations.
  • 1 (8-ounce) pkg cream cheese softened
  • 2 cups mashed pumpkin (canned or fresh)
  • 1 cup sugar
  • 1/4 tsp salt
  • 1 egg plus 2 yolks slightly beaten
  • 1 cup Farmers Blend or Coffee Cream
  • 1/4 cup melted Farmers Butter
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 uncooked 9" pie crust
  • Farmers Whipping Cream for topping

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, beat the cream cheese until smooth.

3. Add pumpkin and continue to mix until combined.

4. Add sugar and salt mix.

5. Add the eggs, cream and melted butter and mix until well combined. 

6. Finally, add the vanilla, cinnamon and ginger; beat until incorporated.

7. Pour the filling into the pie crust and bake for 50 minutes or until the centre is set.

8. Place the pie on a wire rack and cool to room temperature.

9. When ready to serve, whip cream according to directions on carton.

10. Cut into slices and add a generous amount of Farmers Whipping Cream.