Print

Pumpkin Pie with Whipped Cream

Print Recipe

A classic, creamy pumpkin pie with warm spices and a flaky crust, topped with light and fluffy whipped cream. Perfect for fall and holiday gatherings.

Ingredients

Scale
  • 1 (15 oz) can pumpkin puree
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 (9-inch) unbaked pie crust
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
  3. Pour the mixture into the unbaked pie crust.
  4. Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes or until a knife inserted near the center comes out clean.
  5. Allow the pie to cool completely on a wire rack.
  6. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  7. Top the cooled pumpkin pie with whipped cream before serving.

Notes

  • You can make the pie a day ahead and store it in the refrigerator.
  • For added flavor, consider adding a pinch of cloves or allspice to the filling.
  • Use a store-bought or homemade pie crust.

Nutrition

Keywords: pumpkin pie, thanksgiving dessert, whipped cream, fall baking, holiday pie

Find it online: https://zesticook.com/pumpkin-pie-with-whipped-cream/