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Pumpkin Pie with Almond Spiced Whipped Cream

Serve with Olive and Garlic Soft Cheese Spread with Whole-Grain Baquette and Yukon Gold Potatoes, Orange Balsamic Rock Cornish Game HensBraised Carrots and Fennel and Sweet and Spicy Brussels Sprouts.


  • 1 pumpkin pie
  • 1 1/2 cups whipping cream
  • 1 shot almond liqueur or 1 teaspoon almond extract
  • Grated nutmeg, to taste
  • 2 pinches ground cinnamon


Heat the pie in hot oven to crisp shell.

Whisk cream until soft peaks form, a couple of minutes. Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste.

Serve pie with flavored cream.

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