Classic Pumpkin Pie with Spiced Whipped Cream
End your Thanksgiving feast on a high note with this timeless pumpkin pie. The smooth and creamy filling is perfectly spiced, and when topped with homemade spiced whipped cream, it’s an irresistible dessert that will delight your in-laws.
Prep time: 20 minutesCook time: 1 hour 5 minutesServes: 8
Ingredients
1 9-inch unbaked pie crust
1 15-ounce can pumpkin puree
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 1/4 cups heavy cream
1 teaspoon vanilla extract
For Spiced Whipped Cream: 1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
Instructions
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.
3. Beat in eggs one at a time, then stir in heavy cream and vanilla until mixture is smooth and creamy.
4. Pour filling into unbaked pie crust.
5. Bake in preheated oven for 15 minutes. Reduce temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
6. Allow to cool on a wire rack for at least 2 hours.
7. For spiced whipped cream, in a medium bowl, beat together heavy cream, powdered sugar, cinnamon, nutmeg, and vanilla extract until soft peaks form.
8. Serve pie topped with spiced whipped cream.
Storage
Store leftover pie covered in the refrigerator for up to 4 days.
Reheating
To reheat, warm individual slices in the microwave for 20-30 seconds on medium power or heat the whole pie in a preheated 300°F (150°C) oven for 10-15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
