Pumpkin Pie with Cinnamon Whipped Cream
A fall favorite, this spiced pumpkin pie topped with cinnamon-infused whipped cream captures the essence of the season in every bite. The creamy pumpkin filling combined with the aromatic spices makes it a dessert that delights both young and old.
Prep time: 30 minutesCook time: 1 hour 5 minutesServes: 8
Ingredients
1 9-inch unbaked pie crust
1 15 oz can pumpkin puree
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
3 large eggs
1 1/4 cups evaporated milk
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp ground cinnamon
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt.
3. Beat in the eggs one at a time until fully incorporated.
4. Stir in the evaporated milk and vanilla extract until the mixture is smooth.
5. Pour the pumpkin mixture into the unbaked pie crust.
6. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes or until a knife inserted near the center comes out clean.
7. Allow the pie to cool on a wire rack.
8. To make the cinnamon whipped cream, beat the heavy whipping cream, powdered sugar, and cinnamon in a chilled bowl until soft peaks form.
9. Serve each slice of pie topped with a dollop of cinnamon whipped cream.
Storage
Store leftover pie covered in the refrigerator for up to 4 days.
Reheating
To reheat, warm slices in the microwave for 20-30 seconds or in a 300°F (150°C) oven for 10 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.
