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Irresistible Pumpkin Pie Recipe with Easy Homemade Whipped Cream

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A classic pumpkin pie with a creamy, spiced filling and a light, fluffy homemade whipped cream topping. Perfect for holidays and cozy gatherings.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt (for crust)
  • ½ cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 can (15 oz / 425g) pumpkin puree
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon salt (for filling)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1 can (12 fl oz / 354 ml) evaporated milk
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Slowly add ice water, one tablespoon at a time, stirring with a fork until the dough begins to come together but isn’t sticky. Form the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  2. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to your 9-inch pie dish. Press it gently into the dish and trim excess dough leaving about 1 inch overhang. Fold the edges under and crimp as desired. Chill the crust in the fridge while you prepare the filling.
  3. Make the pumpkin filling: In a medium bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg until evenly combined. Add eggs and mix well. Slowly stir in evaporated milk until smooth. Be careful not to overmix or incorporate too much air.
  4. Preheat the oven to 425°F (220°C).
  5. Bake the pie: Pour the filling into the chilled pie crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
  6. Cool the pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
  7. Make the whipped cream: Chill your mixing bowl and whisk attachment for 10-15 minutes. Pour the cold heavy cream into the chilled bowl. Beat on medium-high speed, gradually adding powdered sugar and vanilla extract, until soft peaks form. Be careful not to overbeat.
  8. Serve: Spoon or pipe the whipped cream generously over each slice of pumpkin pie. Optionally garnish with a light dusting of cinnamon or a small cinnamon stick.

Notes

If crust browns too quickly, tent with foil halfway through baking. Chill dough and whipped cream bowl for best results. Avoid overmixing filling to prevent cracks. Use fresh spices for best flavor. Whip cream to soft peaks to avoid graininess. Variations include gluten-free crust, dairy-free substitutions, and adding nuts or bourbon for flavor boosts.

Nutrition

Keywords: pumpkin pie, whipped cream, homemade pie, holiday dessert, Thanksgiving, easy pumpkin pie, autumn dessert

Find it online: https://magnetmeal.com/irresistible-pumpkin-pie-recipe-with-easy-homemade-whipped-cream/