Classic Creamy Pumpkin Pie Recipe Easy Homemade with Whipped Cream Topping
A classic creamy pumpkin pie with a smooth, luscious filling and a buttery crust, topped with fresh whipped cream. Perfect for Thanksgiving and cozy fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 can (15 oz / 425 g) pure pumpkin puree (not pumpkin pie filling)
- 3/4 cup (150 g) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg (freshly grated if possible)
- 2 large eggs, room temperature
- 1 can (12 fl oz / 354 ml) evaporated milk (can swap with full-fat coconut milk for dairy-free)
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Place the unbaked pie crust in a 9-inch pie dish, gently pressing into place. Crimp the edges if desired for a decorative touch.
- In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Mix well with a whisk until spices are evenly distributed.
- Beat in the eggs until fully incorporated; the mixture should look smooth and slightly thick.
- Slowly pour in evaporated milk, stirring gently to combine. The filling should be velvety and pourable but not runny.
- Pour the filling evenly into the pie crust placed on a baking sheet.
- Bake at 425°F (220°C) for 15 minutes to set the crust edges and start the filling cooking.
- Reduce oven temperature to 350°F (175°C) and continue baking for 40-50 minutes. Check doneness by inserting a knife near the center; it should come out mostly clean with a few moist crumbs.
- Cool the pie on a wire rack for at least 2 hours to set fully.
- In a chilled bowl, beat cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat.
- Serve the pie topped with freshly whipped cream.
Notes
If crust edges brown too quickly, cover them loosely with foil halfway through baking. Cool the pie completely before slicing to ensure the filling sets properly. Chill bowl and beaters before whipping cream for best texture. Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture. For gluten-free option, use gluten-free pie crust. For vegan version, substitute eggs with flax eggs and evaporated milk with coconut milk.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 12
- Carbohydrates: 45
- Protein: 5
Keywords: pumpkin pie, creamy pumpkin pie, classic pumpkin pie, whipped cream topping, Thanksgiving dessert, fall dessert, easy pumpkin pie