Cusine de Jardin with Chef Manu - Pumpkin Butter Pie

A delectably delicious twist on a classic, Chef Manu’s pumpkin butter pie is like a marriage of pumpkin pie and pumpkin tart with a sweetly cool, vanilla finish. By using only a few ingredients with McDonald Garden Center’s Virginia-made pumpkin butter, this recipe is as easy as…well..pie! So take the guess work out and whip this up in a jiff this Thanksgiving. The only thing you’ll have leftover is time to watch the big Snoopy float.


  • 1 store-bought pie sheet
  • Butter (enough to grease baking dish)
  • 2/3 cup heavy cream for pie filling
  • 10oz heavy cream for Chantilly cream topping
  • 1 tbs powdered sugar
  • 1 vanilla bean
  • 1 jar of McDonald Garden Center Pumpkin Butter

Pie Filling:

  • Grease pie plate with butter.
  • Unroll pie crust and mold and press crust into of pie plate.
  • In a bowl, mix entire jar of McDonald Garden Center Pumpkin butter with 2/3 cup heavy cream and 2 eggs. Blend until smooth and velvety.
  • Pour pumpkin mixture into crust.
  • Bake at 350 degrees for 25-30 minutes.

NOTE: The top should brown a little bit when done. Cool for 1 hour.

Chantilly Cream Mixture:

  • Cut vanilla bean in half (lengthwise) and remove paste and add to 10oz of heavy cream plus 1 tbs of powdered sugar.
  • Whip vanilla paste and heavy cream until smooth and creamy.
  • Top pie with Chantilly cream and enjoy.

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