We did it—we funfetti-fied a pumpkin pie. If you’re a traditionalist, this twist might raise an eyebrow, but sprinkles have a way of winning people over. This recipe adds a colorful funfetti pie crust and a matching funfetti whipped cream so you can dress up a pumpkin pie or any pie you choose for a festive dessert.
Ingredients for the crust:
1 1/2 cups all-purpose flour
1/2 cup boxed funfetti cake mix
1 teaspoon salt
2/3 cup cold shortening
1/4 cup rainbow sprinkles
5 to 7 tablespoons cold water
Funfetti Whipped Cream:
1 1/2 cups cold heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup rainbow sprinkles
Preheat the oven to 425°F (220°C). You will also need your favorite pumpkin pie filling for a 9-inch pie.
1. In a food processor, combine the flour, funfetti cake mix, and salt. Add the cold shortening in small pieces and pulse about 15 times until the shortening is cut into the dry ingredients and the mixture resembles coarse crumbs.
2. Add 1/4 cup rainbow sprinkles and pulse once or twice—be careful not to overmix so the sprinkles keep their shape. Add cold water a tablespoon at a time, starting with 5 tablespoons, pulsing briefly until the dough just holds together when squeezed. Wrap the dough in plastic and chill for at least one hour.
3. On a lightly floured surface, roll the chilled dough to about 1/4 inch thick. Transfer it into a 9-inch pie dish and gently press the dough into place. Trim the excess and crimp the edges using your thumb and forefinger for a classic finish.
4. Pour the prepared pumpkin filling into the pie crust.
5. Place the pie in the oven and reduce the temperature to 350°F (175°C). Bake for about 1 hour and 15 minutes, until the filling is set and the crust is lightly browned. Check halfway through baking; if the crust browns too quickly, cover the edges with foil. Allow the pie to cool completely before decorating with whipped cream.
6. To make the funfetti whipped cream, whip the cold heavy cream in a stand mixer until soft peaks form. Add powdered sugar and vanilla, then whip until stiff peaks form. Gently fold in 1/4 cup rainbow sprinkles.
7. Transfer the whipped cream to a piping bag fitted with a large star tip and pipe from the center outward to cover the pie, or spread the cream with a spatula and sprinkle extra confetti on top for a playful finish.
Photos by Jeff Mindell | Recipe by Theresa Rountree | Styling and Creative Direction by Kelly Mindell
Will you be funfetti-fying your pie this Thanksgiving?