This pumpkin pie with cinnamon whipped cream is your go-to fall dessert. With its smooth pumpkin filling and a delightful hint of spice, it's perfect for cozy gatherings or a simple family treat.
The base of this pie is, of course, pumpkin puree, which gives it that classic flavor and creamy texture. We use both granulated sugar and brown sugar to add depth of sweetness. The ground cinnamon, ginger, and cloves bring warmth and spice, which are essential for that autumnal feel. A hint of salt enhances all the flavors, while eggs help set the filling. The evaporated milk adds richness without being too heavy. A splash of vanilla extract rounds everything off nicely. For the whipped cream, heavy whipping cream is whipped with powdered sugar and cinnamon to create a light, flavorful topping.
Serve this pie slightly warm or at room temperature with a generous dollop of cinnamon whipped cream. It pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce for added indulgence.
First, preheat your oven to 425°F (220°C). It's important to start with a hot oven to set the crust quickly. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt until they're well combined. This ensures the spices are evenly distributed.
Next, beat in the eggs one at a time. This helps the filling blend smoothly without any lumps. Stir in the evaporated milk and vanilla extract until the mixture is smooth and creamy.
Pour the pumpkin mixture into the unbaked pie crust. Bake it in the preheated oven for 15 minutes to firm up the crust. 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. This indicates the filling has set properly.
While the pie cools on a wire rack, prepare the whipped cream. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and cinnamon until soft peaks form. This takes only a few minutes and adds a lovely spiced note to the cream.
Share