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Classic Pumpkin Pie Recipe with Easy Whipped Cream

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This Classic Pumpkin Pie recipe is the ultimate comfort dessert for fall, featuring a creamy spiced filling, flaky crust, and airy whipped cream.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 cup (240 ml) evaporated milk
  • 2 large eggs
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/4 cups (156 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) unsalted butter
  • 2–4 tablespoons ice water
  • 1 cup (240 ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  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.
  5. Preheat your oven to 375°F (190°C).
  6. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  7. 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.
  8. Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula.
  9. 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.
  10. In a cold mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
  11. Using an electric mixer or whisk, whip the cream until soft peaks form. Be careful not to overwhip.
  12. Let the pie cool completely on a wire rack before serving. Add generous dollops of whipped cream right before serving.

Notes

[‘Chill the dough for a flaky crust.’, ‘Avoid overmixing the dough to prevent toughness.’, ‘Blind bake the crust for a crisper bottom.’, ‘Prevent cracks by not overbaking the filling.’, ‘Use cold ingredients for the whipped cream.’]

Nutrition

Keywords: Pumpkin Pie, Thanksgiving Dessert, Fall Recipe, Easy Pumpkin Pie, Homemade Pie, Whipped Cream

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