Introduction
Pumpkin pie is the crown jewel of Thanksgiving and autumn celebrations. With its silky, spiced pumpkin filling nestled in a buttery crust, and topped with a dollop of airy whipped cream, it’s the very definition of seasonal comfort. This pie is warm, cozy, and fragrant with cinnamon, nutmeg, and cloves—it tastes like fall in every bite.
Whether served as the grand finale of a holiday feast or enjoyed as a treat with a hot cup of coffee, Pumpkin Pie with Whipped Cream is a dessert that brings comfort and joy to the table.
Why I Love This Recipe
I love this recipe because it’s traditional yet incredibly satisfying. The filling is creamy, lightly spiced, and perfectly sweet, while the buttery crust adds a flaky contrast. Topped with freshly whipped cream, it becomes indulgent without being too heavy.
It’s also a recipe that connects generations—pumpkin pie has been part of Thanksgiving tables for centuries, and every bite carries a sense of nostalgia and family togetherness. Plus, it’s easy to prepare, foolproof, and always impresses guests.
Why It’s a Must-Try Dish
- Iconic holiday dessert—no Thanksgiving is complete without it.
- Perfect balance of flavors—spiced, sweet, and creamy.
- Crowd-pleaser—appeals to kids and adults alike.
- Make-ahead friendly—can be baked in advance.
- Elevated with whipped cream—adds lightness to the rich filling.
Preparation & Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 55 minutes
- Cooling Time: 2 hours
- Total Time: ~3 hours 15 minutes (including cooling)
Servings & Nutrition
- Servings: 8 slices
- Calories per Serving: ~320 kcal
Cuisine & Course
- Cuisine: American
- Course: Dessert
Ingredients
For the Pie Filling:
- 1 (15 oz) can pumpkin puree (or homemade puree)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs
- 1 ½ cups evaporated milk
For the Crust:
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Simple Cooking Directions
- Prepare pie crust in a pie dish.
- Mix pumpkin puree, sugars, spices, eggs, and milk into a smooth filling.
- Pour filling into crust.
- Bake until set.
- Cool completely before topping with whipped cream.
Step-by-Step Recipe Preparation
- Prepare the Pie Crust
- Place pie crust into a 9-inch pie dish. Crimp the edges if desired. Preheat oven to 375°F (190°C).
- Make the Pumpkin Filling
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, spices, and salt.
- Add eggs and whisk until combined.
- Slowly whisk in evaporated milk until smooth.
- Assemble the Pie
- Pour the filling into the prepared crust.
- Bake the Pie
- Bake at 375°F (190°C) for 50–55 minutes, or until the center is set but slightly wobbly.
- If crust edges brown too quickly, cover with foil.
- Cool Completely
- Remove pie and cool on a wire rack for at least 2 hours. This helps the filling set properly.
- Make Whipped Cream
- In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Serve
- Slice pie and serve with a generous dollop of whipped cream.
How to Serve
- Serve chilled or at room temperature with whipped cream.
- Add a sprinkle of cinnamon or nutmeg on top of the cream for a festive touch.
- Pair with hot coffee, spiced tea, or mulled wine.
Additional Recipe Tips
- Always cool the pie fully before slicing to prevent runny filling.
- Use homemade pumpkin puree for an extra fresh flavor.
- Make whipped cream just before serving for best results.
- Store-bought crust is fine, but a buttery homemade crust adds richness.
Variations
- Maple Pumpkin Pie: Replace some sugar with maple syrup.
- Nutty Twist: Top pie with candied pecans.
- Chocolate Pumpkin Pie: Add ½ cup melted chocolate into the filling.
- Dairy-Free: Use coconut milk instead of evaporated milk and coconut whipped cream.
Freezing & Storage
- Refrigeration: Store pie covered in the fridge for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Whipped Cream: Best made fresh, but can be stored up to 1 day.
Special Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Whisk or electric mixer
- Hand or stand mixer (for whipped cream)
Conclusion
Pumpkin Pie with Whipped Cream is the quintessential holiday dessert—smooth, spiced, and perfectly sweet. Its timeless flavor and simple preparation make it a must-have at any Thanksgiving or fall gathering. Paired with fluffy whipped cream, it delivers both comfort and indulgence in every bite.
Pumpkin Pie with Whipped Cream
Description
Pumpkin pie is the crown jewel of Thanksgiving and autumn celebrations. With its silky, spiced pumpkin filling nestled in a buttery crust, and topped with a dollop of airy whipped cream, it’s the very definition of seasonal comfort
Ingredients
For the Pie Filling:
For the Crust:
For the Whipped Cream:
Instructions
-
Prepare the Pie Crust : Place pie crust into a 9-inch pie dish. Crimp the edges if desired. Preheat oven to 375°F (190°C).
-
Make the Pumpkin Filling : In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, spices, and salt. Add eggs and whisk until combined. Slowly whisk in evaporated milk until smooth.
-
Assemble the Pie : Pour the filling into the prepared crust.
-
Bake the Pie : Bake at 375°F (190°C) for 50–55 minutes, or until the center is set but slightly wobbly. If crust edges brown too quickly, cover with foil.
-
Cool Completely : Remove pie and cool on a wire rack for at least 2 hours. This helps the filling set properly.
-
Make Whipped Cream : In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
-
Serve : Slice pie and serve with a generous dollop of whipped cream.
