Presentation Tip
For an extra festive look, pipe the whipped cream decoratively around the edges of the pie or serve a dollop on each slice with a dusting of cinnamon.
Pumpkin Pie with Homemade Whipped Cream
Description
This pumpkin pie recipe delivers a smooth, spiced filling in a flaky crust topped with freshly whipped cream. Made with traditional ingredients like pumpkin puree, cinnamon, and nutmeg, this dessert is sure to bring warmth and comfort to your Thanksgiving table.
Ingredients
Cooking Mode Disabled
Instructions
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Prepare the Pie Crust
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Preheat your oven to 425°F (220°C). Roll out the pie crust and fit it into a 9-inch pie dish. Flute the edges if desired. Place the pie dish in the fridge while preparing the filling.
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Make the Pumpkin Filling
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In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla, cinnamon, ginger, cloves, and salt until smooth and well combined.
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Bake the Pie
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Pour the filling into the chilled pie crust. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes until the center is set but slightly jiggly.
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Cool the Pie
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Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to set as it cools.
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Make the Whipped Cream
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In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Keep the whipped cream refrigerated until ready to serve.
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Serve and Garnish
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Slice the pumpkin pie and top each slice with a generous dollop of homemade whipped cream. Optionally, sprinkle a bit of cinnamon or nutmeg on the whipped cream for garnish.
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