Embrace the cozy flavors of fall with this Classic Pumpkin Pie topped with Spiced Whipped Cream. This recipe captures the essence of autumn in every forkful, perfect for a holiday gathering or a simple dessert treat.
The star of our pie, pumpkin puree, provides a rich, earthy base that defines the dessert. The combination of granulated sugar and light brown sugar sweetens the filling, while the cinnamon, ginger, nutmeg, and cloves add warmth and depth. Salt enhances flavors, and eggs give the pie its structure. Heavy cream makes the filling smooth and creamy, with a touch of vanilla extract for added aroma. For the spiced whipped cream, heavy cream is whipped with powdered sugar, cinnamon, nutmeg, and vanilla extract for a flavorful topping.
This pie pairs beautifully with a dollop of spiced whipped cream and a sprinkle of cinnamon on top. For a festive touch, add a handful of candied pecans or a drizzle of caramel sauce. It’s also fantastic alongside a scoop of vanilla ice cream for an indulgent treat.
Start by preheating your oven to 425°F (220°C). This initial high temperature helps set the crust and keep it flaky. While the oven warms up, grab a large bowl and mix together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir until everything looks well combined and the spices are evenly distributed.
Next, add the eggs one at a time. Mixing them in individually ensures a smoother filling. Once the eggs are incorporated, pour in the heavy cream and vanilla extract. Stir until the mixture is smooth and creamy, with no streaks of egg or cream.
Pour this luscious filling into your unbaked pie crust. If you’re using a store-bought crust, that’s perfectly fine; just make sure it’s a 9-inch one. Place the pie on a baking sheet — this makes it easier to handle and catches any potential spills.
Bake the pie in your preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes. You’ll know it’s done when a knife inserted near the center comes out clean. Let it cool on a wire rack for at least 2 hours, allowing the filling to set properly.
For the spiced whipped cream, use a medium bowl to whisk together the heavy cream, powdered sugar, cinnamon, nutmeg, and vanilla extract. Beat until soft peaks form, which should just hold their shape when you lift the beaters.
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