When I start thinking that the world of baking has already been completely filled to the brim with every imaginable sweet, I come across a tasty-beyond-belief discovery. Recipes like these quickly become favorites and I wonder why, exactly, it took me so long to find such desserts. They’re the kind of treats sugarplum fairies dream about. Tannazie’s adapted Pumpkin Pecan Pie with Cinnamon Whipped Cream is one of those desserts.

The original recipe called for a whisky butter sauce instead of cinnamon whipped cream as a topping…but where there is pumpkin flavor, there needs to be cinnamon :)! Ok, so maybe I’m a bit biased, since cinnamon just so happens to be one of my favorite ingredients! Then again, the idea of making cinnamon whipped cream is pure genius! A fluffy spoonful of cinnamon whipped cream on top of a generous slice of pumpkin pecan pie?! Yes, please! I thought you’d never ask!

…and you won’t need to ask your Thanksgiving dinner guests if they want a piece of this pie! Just say the words Pumpkin Pecan Pie with Cinnamon Whipped Cream and even your neighbors will be lined up to have some. Just make sure you say it in a whisper so that there are lefovers for breakfast the next morning. Yes, breakfast! There’s nothing like eating pie in your pajamas when it’s cold outside; it’s pure bliss! I know you’ll agree right after you try Tannazie’s pie :)! Because, like her blog is appropriately named, this recipe is All Kinds of Yum!