Our friend Kelsey usually brings the pies for Thanksgiving. This year she went home to Southern California…I mean who could blame her? That left me with the need to bake or buy pies for Thanksgiving. My first thought went to the most delicious pumpkin pie at City Bakery. But sadly, City Bakery, a New York institution, shuttered its doors October 21st. It reminds me of my favorite movie, You’ve Got Mail. I can tell you one thing…it will not become a Baby Gap. I will miss the large open space that was busy, but where you could always find a spot to sip your coffee from a signature bright blue cup with their logo while eating a scone, a cookie or maybe it was hot chocolate with their homemade marshmallow.
Madeline drinking City Bakery Hot Chocolate a few Januarys ago
City Bakery closed after nearly 30 years and announced their closing on Instagram. A friend sent me the post, saying, “Annie, did you see this?”
City Bakery Pumpkin Pie
Recipe requires no special equipment
What I love about the City Bakery Pumpkin Pie recipe is that you could make it anywhere. It does not require any special equipment. All you need is a bowl, wooden spoon, some kind of pie tin, pan and the ingredients. No stand mixer needed. NOTE: I added extra baking time…an additional 20 minutes and you must let it set in the refrigerator overnight). To keep with the simple approach, I tried mason jar whipped cream which I am happy to report…was a huge success! All you need is a jar with a tight fitting lid, a tablespoon of confectioners sugar and about 3/4 cup heavy cream. Put it all into a jar that you placed in the freezer for 15 minutes prior and shake the heck out of it for 5 minutes. When your guests ask what they can do to help…now you have an answer. Shake and pass it around!Print
Mason Jar Whipped Cream
When I realized how simple it was to make City Bakery pumpkin pie, I knew I wanted to try mason jar whipped cream. The pumpkin pie did not require any special tools like a stand mixer, only a bowl and a wooden spoon. To make the whipped cream, I needed only a jar with a lid, plus the ingredients.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- one tablespoon confectioners sugar
- 3/4 cup heavy cream
- one jar with a tight fitting lid
- Place the jar with lid in the freezer for at least 15 minutes before making the whipping cream.
- Place the sugar and the cream into the cold jar and shake.
- and shake.
- and shake
- for 5 minutes. At about the fourth minute, you can tell the liquid is getting stiffer. At exactly 5 minutes, open the lid and you’ll be amazed that the liquid has in fact become the perfect consistency of whipped cream.
- Put a dollop on any dessert!
This is the perfect thing to make with kids. It’s practically a science project and it takes only 5 minutes from start to finish.
Keywords: whipped cream, dessert toppings, mason jar whipped cream