Pumpkin Pie with Cinnamon Whipped Cream

🕒 Prep: 30 min
🔥 Cook: 1 hour 5 min
🍽 Serves: 8
★★★★★
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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.

Pumpkin Pie with Cinnamon Whipped Cream

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Ingredients for Pumpkin Pie with Cinnamon Whipped Cream

Ingredients for Pumpkin Pie with Cinnamon Whipped Cream

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.

Why This Pumpkin Pie with Cinnamon Whipped Cream Works

In the oven, the pumpkin filling starts out thin and a little runny, then slowly sets as the eggs cook. The eggs act like a net inside the pie, holding the pumpkin, sugars, and spices in place so the slice stands up instead of sliding apart. Evaporated milk gives extra liquid at first, so the filling pours easily, but as it bakes, the water cooks off and the pie firms up without turning dry. Sugar keeps the texture smooth and soft, so the custard stays creamy instead of rubbery.

Starting at a higher heat makes the outer edge of the filling and the crust set quickly, so the crust doesn’t get soggy. Dropping the temperature lets the center cook more gently, so it thickens slowly and doesn’t crack. While the pie cools, the custard finishes tightening and becomes easier to slice. Off to the side, the heavy cream traps air as it’s whipped, and the powdered sugar and cinnamon hold that structure, giving a light, fluffy topping against the dense, silky pie.

Pumpkin Pie with Cinnamon Whipped Cream Tips & Tricks

  • Use a glass pie plate to keep an eye on the crust's browning.
  • Chill your mixing bowl and beaters to speed up whipping the cream.
  • If the crust edges brown too quickly, cover them with foil strips.

Mistakes To Avoid

Letting the pie bake the whole time at 425°F instead of lowering the heat dries out the filling and can scorch the crust. The outside sets too fast and the edges can puff and crack while the center is still loose, so by the time the middle is cooked, the rest is overdone and rubbery instead of smooth.

Pouring the filling into a warm or stretched-out crust often leads to soggy or slumped sides. As the liquid filling bakes, the soft or thin parts of the crust can slide down the pan and stay pale and doughy instead of holding a firm, crisp edge.

Skipping the cooling time on the counter and cutting the pie while it is still warm makes the slices collapse. The custard hasn’t finished setting yet, so the knife drags through a soft center and the pieces come out messy and loose instead of clean and stable.

Whipping the cream past soft peaks turns it grainy and stiff. Instead of a light, fluffy topping that gently sits on the pie, it can look clumpy and start to separate into a buttery texture.

Equipment Used:

Oven, Mixing bowls, Whisk, Pie dish, Wire rack

Ingredients

  1. 1 9-inch unbaked pie crust
  2. 1 15 oz can pumpkin puree
  3. 3/4 cup granulated sugar
  4. 1/2 cup packed brown sugar
  5. 1 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/4 tsp ground cloves
  8. 1/2 tsp salt
  9. 3 large eggs
  10. 1 1/4 cups evaporated milk
  11. 1 tsp vanilla extract
  12. 1 cup heavy whipping cream
  13. 2 tbsp powdered sugar
  14. 1/2 tsp ground cinnamon

Step-by-step Instructions

  1. 1. Preheat your oven to 425°F (220°C).
  2. 2. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt.
  3. 3. Beat in the eggs one at a time until fully incorporated.
  4. 4. Stir in the evaporated milk and vanilla extract until the mixture is smooth.
  5. 5. Pour the pumpkin mixture into the unbaked pie crust.
  6. 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. 7. Allow the pie to cool on a wire rack.
  8. 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. 9. Serve each slice of pie topped with a dollop of cinnamon whipped cream.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree it first. The texture might be slightly different.
How long can I store the pie?
Keep it in the fridge for up to 3 days. The whipped cream is best served fresh.

Serving Ideas for Pumpkin Pie with Cinnamon Whipped Cream

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.

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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.