1–2 drops cinnamon essential oil (If you don’t love a lot of cinnamon flavor, add a toothpick at a time until you reach the right amount for you.)
Preheat the oven to 425°F (220°C).
In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
Add eggs and egg white. Blend on high speed for 1 minute. Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
Bake for 15 minutes. Reduce temperature to 350°F (175°C); without opening oven door, bake for an additional 50–60 minutes or until a knife inserted in the center comes out clean. Note: If crust is getting too brown, carefully cover with a foil tent 45 minutes into baking.
Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
For the cinnamon whipped cream, whisk the heavy cream until it starts to form stiff peaks. Add the powdered sugar, vanilla extract, and cinnamon essential oil, and whisk for a few seconds to incorporate into the cream. Taste, and stir in more cinnamon essential oil as needed.
Serve each pie slice with a dollop of cinnamon whipped cream, and enjoy!
Here are a few other recipes to round out your Thanksgiving meal:
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