Pumpkin Pie with Whipped Cream

Pumpkin Pie with Whipped Cream

Silky pumpkin custard in a flaky crust, spiced warm and topped with billowy whipped cream.

Total 5 hr Makes 8 slices Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This classic pumpkin pie bakes a smooth, spiced custard filling into a single flaky crust until just set, then cools completely for clean slices. A dollop of lightly sweetened whipped cream balances the warm notes of cinnamon, ginger, and clove. It's a staple for Thanksgiving and autumn gatherings alike.

Ingredients

  • 1 9-inch unbaked pie crust, fitted into a pie dish
  • 15 ounces pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 1/2 cups evaporated milk
  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Method

  1. Preheat the oven to 425°F. Fit the unbaked pie crust into a 9-inch pie dish, crimping the edges decoratively.

  2. In a large bowl, whisk the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves until well combined.

  3. Whisk in the eggs one at a time, then gradually whisk in the evaporated milk until the filling is smooth.

  4. Pour the filling into the prepared crust, filling to just below the rim.

  5. Bake at 425°F for 15 minutes.

  6. Reduce the oven temperature to 350°F and continue baking 40 to 50 minutes, until the center is just set and a slight wobble remains.

  7. Remove the pie from the oven and cool on a wire rack to room temperature, about 2 hours.

  8. Refrigerate the pie until fully chilled and set, at least 3 hours or overnight.

  9. Just before serving, beat the heavy cream, powdered sugar, and vanilla extract with a mixer on medium-high speed until soft peaks form, about 3 minutes.

  10. Slice the chilled pie and top each slice with a dollop of whipped cream.

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    Pumpkin Pie with Whipped Cream

    This classic pumpkin pie bakes a smooth, spiced custard filling into a single flaky crust until just set, then cools completely for clean slices. A dollop of lightly sweetened whipped cream balances the warm notes of cinnamon, ginger, and clove. It's a staple for Thanksgiving and autumn gatherings alike.

    5 hr 8 slices 320 cal

    Ingredients

    • 1 9-inch unbaked pie crust, fitted into a pie dish
    • 15 ounces pumpkin puree
    • 3/4 cup granulated sugar
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 2 large eggs
    • 1 1/2 cups evaporated milk
    • 1 cup heavy cream, chilled
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract

    Method

    1. 1

      Preheat the oven to 425°F. Fit the unbaked pie crust into a 9-inch pie dish, crimping the edges decoratively.

    2. 2

      In a large bowl, whisk the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves until well combined.

    3. 3

      Whisk in the eggs one at a time, then gradually whisk in the evaporated milk until the filling is smooth.

    4. 4

      Pour the filling into the prepared crust, filling to just below the rim.

    5. 5

      Bake at 425°F for 15 minutes.

    6. 6

      Reduce the oven temperature to 350°F and continue baking 40 to 50 minutes, until the center is just set and a slight wobble remains.

    7. 7

      Remove the pie from the oven and cool on a wire rack to room temperature, about 2 hours.

    8. 8

      Refrigerate the pie until fully chilled and set, at least 3 hours or overnight.

    9. 9

      Just before serving, beat the heavy cream, powdered sugar, and vanilla extract with a mixer on medium-high speed until soft peaks form, about 3 minutes.

    10. 10

      Slice the chilled pie and top each slice with a dollop of whipped cream.