Classic Pumpkin Pie Recipe with Easy Whipped Cream

The smell of spiced pumpkin wafting from the oven, the flaky crust holding the creamy filling, and the dollop of airy whipped cream—this Classic Pumpkin Pie recipe is the ultimate comfort dessert for fall. Whether it’s for Thanksgiving, a cozy dinner party, or simply because you’re craving the flavors of autumn, this pie is bound to become a family favorite. Let me tell you, it’s the recipe I turn to every single year, and it never fails to impress.

I first learned to make pumpkin pie with my grandmother, who swore by her “secret ingredient” to make the filling extra creamy. Over the years, I’ve tweaked it to perfection, ensuring the spices are just right and the crust is beautifully golden. Trust me, once you try this homemade version, you’ll never go back to store-bought again. Plus, the whipped cream is so easy to make—it’s the perfect finishing touch.

So, grab your apron and let’s make this irresistible Classic Pumpkin Pie. Whether you’re a seasoned baker or a pie-making newbie, this recipe will guide you step-by-step to create a dessert that’s both easy and impressive. Ready? Let’s get baking!

Why You’ll Love This Recipe

• Easy to Make: This recipe comes together with simple steps, and you don’t need to be a pro baker to nail it.
• Classic Flavors: The pumpkin spice blend captures the essence of fall in every bite.
• Perfect for Special Occasions: Thanksgiving, Halloween, Friendsgiving—you name it, this pie fits the bill.
• Customizable: You can tweak the spices or even make it dairy-free or gluten-free without sacrificing flavor.
• Tested and Approved: I’ve made this recipe countless times for family, friends, and gatherings, and it’s always a hit.
• Rich and Creamy Texture: The filling is velvety smooth, with the perfect balance of sweetness and spice.

What makes this recipe stand out is the way the filling and crust come together—it’s a match made in dessert heaven. Plus, the whipped cream topping is light and fluffy, balancing the richness of the pie. It’s a dessert that feels like a warm hug, and isn’t that just what we need sometimes?

What Ingredients You Will Need

This Classic Pumpkin Pie recipe uses simple, wholesome ingredients to create a dessert that’s packed with flavor. Most of these are pantry staples, and I’ll share substitution tips where possible.

For the Pie Filling:

• 1 can (15 oz) pumpkin puree: Not pumpkin pie filling—look for 100% pure pumpkin.
• 1 cup (240 ml) evaporated milk: Adds creaminess to the filling.
• 2 large eggs: Room temperature is best for smooth mixing.
• 3/4 cup (150 g) granulated sugar: Balances the spices perfectly.
• 1/4 cup (50 g) brown sugar: Adds depth and a touch of molasses sweetness.
• 1 teaspoon ground cinnamon: The cornerstone of pumpkin spice flavor.
• 1/2 teaspoon ground ginger: Adds a subtle warmth.
• 1/4 teaspoon ground cloves: A little goes a long way with this intense spice.
• 1/4 teaspoon ground nutmeg: Essential for that quintessential pumpkin pie taste.
• 1/4 teaspoon salt: Enhances the overall flavor.

For the Crust:

• 1 1/4 cups (156 g) all-purpose flour: For a classic flaky crust.
• 1/2 teaspoon salt: Helps with flavor.
• 1/2 cup (113 g) unsalted butter: Cold and cubed for a tender, flaky texture.
• 2-4 tablespoons ice water: To bring the dough together without making it sticky.

For the Whipped Cream:

• 1 cup (240 ml) heavy whipping cream: Cold cream whips best.
• 2 tablespoons powdered sugar: For just the right amount of sweetness.
• 1/2 teaspoon pure vanilla extract: Adds a lovely aroma to the cream.

Equipment Needed

• Mixing bowls: For combining the crust and filling ingredients.
• Pastry cutter or food processor: To create the perfect flaky pie crust.
• Rolling pin: Essential for rolling out the pie dough evenly.
• 9-inch pie dish: Classic pumpkin pies fit beautifully in this size.
• Whisk: To mix the filling smoothly.
• Electric mixer or whisk: For whipping the cream.
• Pastry brush: To glaze the crust if desired.
• Cooling rack: Helps the pie cool evenly after baking.

If you don’t have a pastry cutter, I’ve found using two forks works just as well. And for the whipped cream, a simple hand whisk will do the job if you don’t have an electric mixer—just be ready for an arm workout!

Preparation Method

For the Pie Crust:

1. In a mixing bowl, whisk together the flour and salt.
2. Cut the cold butter into the flour mixture using a pastry cutter or food processor until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, and mix until the dough starts to come together. Avoid overworking the dough.
4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the Pumpkin Filling:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
3. Roll out the chilled pie dough on a lightly floured surface to fit your 9-inch pie dish. Transfer the dough to the dish and trim any excess edges.
4. Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula.
5. Bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. Check after 30 minutes and cover the edges with foil if the crust is browning too quickly.

For the Whipped Cream:

1. In a cold mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
2. Using an electric mixer or whisk, whip the cream until soft peaks form. Be careful not to overwhip.

Let the pie cool completely on a wire rack before serving. Add generous dollops of whipped cream right before serving for the ultimate finishing touch.

Cooking Tips & Techniques

Here are some tips to ensure your Classic Pumpkin Pie turns out perfectly:

• Chill the dough: Cold butter creates the flakiest crust, so don’t skip the refrigeration step.
• Don’t overmix: Overworking the dough can make the crust tough.
• Blind baking: If you prefer a crisper bottom crust, partially pre-bake the crust before adding the filling.
• Prevent cracks: Avoid overbaking the filling—it should jiggle slightly in the center when you take it out.
• Whipping cream tips: Use cold ingredients and don’t rush—soft peaks are ideal for that luscious texture.

Variations & Adaptations

Want to make this recipe your own? Here are some ideas:

• Gluten-Free: Substitute the all-purpose flour in the crust with gluten-free flour.
• Dairy-Free: Use coconut milk instead of evaporated milk and dairy-free whipped topping for the cream.
• Spice Swap: Adjust the spice blend to your preference—add more cinnamon or even a pinch of cardamom.
• Mini Pies: Make individual-sized pumpkin pies using muffin tins for a fun twist.
• Personal Touch: I’ve tried adding a teaspoon of maple syrup to the whipped cream—it’s divine!

Serving & Storage Suggestions

This Classic Pumpkin Pie is best served slightly chilled or at room temperature with a generous dollop of whipped cream. Pair it with a cup of coffee or spiced cider for the ultimate fall treat.

• Refrigeration: Store leftover pie in the fridge for up to 4 days, covered tightly with plastic wrap or foil.
• Freezing: You can freeze the pie (without whipped cream) for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: Warm individual slices in the oven at 300°F (150°C) for a few minutes.
• Flavor development: Pumpkin pie tastes even better the next day as the spices meld together!

Nutritional Information & Benefits

This Classic Pumpkin Pie is not only delicious but also packs a nutritional punch:

• Calories: Approximately 250 per slice (without whipped cream).
• Rich in Vitamin A: Pumpkin is loaded with beta-carotene, which is great for skin and eye health.
• Fiber Boost: Pumpkin puree adds a healthy dose of fiber to your dessert.
• Customizable: Adjust the sugar content or use alternative sweeteners for a lighter version.

Note: This recipe contains dairy and gluten; be sure to follow the variations above for dietary adjustments.

Conclusion

If you’re looking for a dessert that embodies the flavors of fall, this Classic Pumpkin Pie with Whipped Cream is it. It’s easy to make, comforting, and perfect for sharing with loved ones. Every bite feels like a celebration of the season, and I promise it’ll become a staple in your home just like it is in mine.

Give this recipe a try, and let me know how it turns out! Did you tweak the spices or add any personal touches? I’d love to hear from you in the comments below. And don’t forget to share this recipe—it’s too good to keep to yourself!

Happy baking, and may your kitchen be filled with the irresistible aroma of pumpkin pie!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast fresh pumpkin, puree it, and use the same amount as canned pumpkin in the recipe.

Can I make the pie crust ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before rolling it out.

What’s the best way to avoid a soggy crust?

Blind bake the crust for 10 minutes before adding the filling, or use a metal pie dish for better heat conductivity.

How do I know when the pie is done?

The filling should be set but slightly jiggle in the center. A knife inserted near the edge should come out clean.

Can I make this pie without eggs?

Yes, you can use an egg substitute like flaxseed meal or a commercial egg replacer for a vegan-friendly version.

Print