Pumpkin Pie with Whipped Cream

A timeless dessert that evokes the warmth and comfort of fall, this Pumpkin Pie with Whipped Cream is a rich, spiced treat perfect for gatherings, holidays, or a quiet evening at home. Featuring a creamy, spiced pumpkin filling nestled in a flaky pie crust and topped with fresh whipped cream, this recipe is a true seasonal favorite.

Why You’ll Love This Recipe

Pumpkin pie is a classic for a reason. This version delivers the perfect balance of sweetness and spice, with a smooth, custard-like texture that melts in your mouth. The addition of homemade whipped cream elevates each slice into a luxurious treat. Whether you’re serving it at a Thanksgiving feast or a weekend dinner, this pie never fails to impress. It’s simple to make, easy to prepare in advance, and always a crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pumpkin puree (not pumpkin pie filling)

• Granulated sugar

• Brown sugar

• Ground cinnamon

• Ground ginger

• Ground nutmeg

• Ground cloves

• Salt

• Eggs

• Evaporated milk

• Unbaked pie crust

• Heavy whipping cream

• Powdered sugar

• Vanilla extract

Directions

1. Preheat your oven to 425°F (220°C).

2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.

3. Add the eggs and mix until fully combined.

4. Gradually stir in the evaporated milk until the filling is smooth and uniform.

5. Pour the filling into the unbaked pie crust.

6. Bake at 425°F for 15 minutes. Then, reduce the oven 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. Let the pie cool completely on a wire rack.

8. To prepare the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.

9. Serve each slice of pumpkin pie with a generous dollop of whipped cream.

Servings and timing

This recipe yields approximately 8 servings.
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Cooling Time: 2 hours
Total Time: About 3 hours 15 minutes

Variations

• Maple Whipped Cream: Add a tablespoon of pure maple syrup to the whipped cream for an extra autumnal touch.

• Spiced Crust: Mix a bit of cinnamon or ground ginger into the pie crust dough for enhanced flavor.

• Gluten-Free Version: Use a gluten-free pie crust to make the recipe suitable for gluten-sensitive individuals.

• Dairy-Free Alternative: Substitute coconut milk for evaporated milk and use coconut cream for the whipped topping.

• Mini Pies: Prepare the recipe in muffin tins for individual servings—great for parties or potlucks.

storage/reheating

Store any leftover pumpkin pie covered in the refrigerator for up to 4 days. For best results, keep the whipped cream separate and add it just before serving.
To reheat, warm individual slices in the microwave for about 20–30 seconds. Avoid reheating the entire pie in the oven as it can dry out the filling. If needed, re-crisp the crust briefly in a 300°F oven for 5–10 minutes.

FAQs

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is pure, cooked pumpkin with no added ingredients. Pumpkin pie filling includes sugar and spices and should not be used in this recipe.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Ensure it’s well-drained and smooth to match the consistency of canned puree.

How do I know when the pie is done?

The pie is done when a knife inserted 1 inch from the center comes out clean. The center may still jiggle slightly but will set as it cools.

Can I make this pie ahead of time?

Yes, pumpkin pie can be made a day in advance. Allow it to cool completely, cover it, and refrigerate until ready to serve.

How do I prevent the crust from getting soggy?

To avoid a soggy bottom crust, partially blind bake the crust or brush it with egg white before adding the filling.

Can I freeze pumpkin pie?

Yes, you can freeze the pie after it has cooled. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

What type of crust is best for pumpkin pie?

A traditional buttery pie crust works well, but a graham cracker crust or nut-based crust can also be used for a twist.

How long should the pie cool before serving?

Allow the pie to cool at room temperature for at least 2 hours to let it fully set.

Is whipped cream necessary?

While optional, whipped cream adds a light, creamy contrast to the rich filling and enhances the overall dessert.

Can I use store-bought whipped cream?

Yes, store-bought whipped cream can be used, though homemade offers better flavor and texture.

Conclusion

This Pumpkin Pie with Whipped Cream is a quintessential fall dessert that brings comfort and tradition to the table. With its creamy, spiced filling and soft, fluffy topping, it’s sure to become a favorite for holidays and beyond. Easy to prepare and make-ahead friendly, it’s the perfect finish to any meal.