Amazing Pumpkin Pie with Whipped Cream 1 Recipe

Oh, Thanksgiving! It just wouldn’t be the same without that iconic pumpkin pie, would it? For me, it’s the absolute star of the dessert table, especially when it’s topped with a mountain of fluffy whipped cream. This classic recipe is my go-to because it’s just so wonderfully simple and always a huge hit. It’s got that perfect blend of sweet, spiced pumpkin that just screams ‘holiday cheer.’ Trust me, I’ve made a lot of pies over the years, and this one never disappoints. It’s the kind of dessert that brings everyone together and makes the meal feel truly special.

Why You’ll Love This Classic Pumpkin Pie with Whipped Cream

• Super easy to whip up, even for beginner bakers!
• That classic, comforting pumpkin flavor everyone adores.
• The perfect, crowd-pleasing dessert for all your holiday gatherings.
• It’s the ultimate classic pumpkin pie that feels like home.

Gathering Your Ingredients for the Perfect Pumpkin Pie with Whipped Cream

Alright, let’s get our mise en place ready for this glorious pumpkin pie! You really don’t need a ton of fancy stuff, just good, solid ingredients that will make this Thanksgiving dessert sing. Trust me, the quality of what you start with makes a big difference in that final, perfect bite.

Essential Ingredients for Your Pumpkin Pie

• 1 (15 ounce) can pumpkin puree – this is super important, make sure it’s just pumpkin, NOT pumpkin pie filling!
• 2 large eggs, preferably at room temperature so they mix in better
• 1 cup (that’s about 240ml) heavy cream – for that rich texture!
• 3/4 cup (around 150g) granulated sugar – just the right amount of sweetness
• 1 teaspoon ground cinnamon – the warm hug of the pie
• 1/2 teaspoon ground ginger – for that little zing
• 1/4 teaspoon ground cloves – a tiny bit goes a long way!
• 1/4 teaspoon salt – it really balances all the sweet and spice
• 1 pre-made 9-inch pie crust, or your favorite homemade recipe if you’re feeling ambitious!
• Whipped cream for topping – sweetened to your taste, of course!

Ingredient Notes and Potential Substitutions

That pumpkin puree is non-negotiable, folks! Using pumpkin pie filling means you’ll have added sugar and spices, which will mess up the flavor balance we’re going for here. If you’re out of one of the spices, like ginger or cloves, you can honestly just add a little more cinnamon, or even use a pre-made pumpkin pie spice blend, but I love controlling each spice myself. And for the crust? A store-bought one is a lifesaver, but if you have a killer flaky pie crust recipe, go for it! Just make sure it’s blind-baked if your recipe calls for it.

Step-by-Step Guide to Making Your Classic Pumpkin Pie with Whipped Cream

Alright, let’s get this pie into the oven! Making this classic pumpkin pie is honestly a breeze, and watching it bake up into that perfect Thanksgiving dessert is so satisfying. Just follow these simple steps and you’ll have a winner!

Preparing Your Pumpkin Pie Base

First things first, let’s get that oven nice and toasty. Preheat it to 375°F (190°C). While it’s warming up, unroll your pre-made pie crust and place it right onto a baking sheet. This is a little trick that makes for easier handling and catches any potential spills. If you’re using a homemade crust, make sure it’s ready to go in its pie plate!

Mixing the Perfect Pumpkin Pie Filling

Now for the star of the show – the filling! Grab a big bowl. Toss in your pumpkin puree, those two large eggs, the heavy cream, and the granulated sugar. Whisk it all together until it’s super smooth and well combined – no one likes lumps in their pumpkin pie filling! Next, stir in all those wonderful spices: cinnamon, ginger, cloves, and that pinch of salt. Give it one last good whisk to make sure everything is perfectly blended and smells absolutely divine.

Baking and Cooling Your Classic Thanksgiving Dessert

Carefully pour that gorgeous pumpkin mixture into your prepared pie crust. Now, gently place the baking sheet with the pie into the preheated oven. Let it bake for about 50 to 60 minutes. You’ll know it’s ready when a knife inserted near the center comes out clean – no wet batter clinging to it! Once it’s done, take it out and let it cool completely on a wire rack. This part is crucial! Seriously, resist the urge to cut into it hot. The pie needs to cool for at least a couple of hours, or even better, chill it in the fridge until it’s nice and cold. This makes sure it sets up perfectly and is ready for that dollop of whipped cream.

Tips for Baking the Best Pumpkin Pie

Want your pumpkin pie to be absolutely perfect for Thanksgiving? I’ve picked up a few tricks over the years that really make a difference! To help prevent that dreaded crack in the center, try not to overbake it. Pull it out when a knife *just* comes out clean. A little jiggly in the center is actually okay because it firms up as it cools. For an even bake and a beautifully golden crust, I always place my pie on a baking sheet. It helps distribute the heat more evenly. If you notice your crust edges browning too quickly, you can always loosely tent them with strips of aluminum foil. And don’t forget that crucial cooling step – letting it chill completely before serving makes all the difference for that perfect slice!

Serving and Storing Your Delicious Pumpkin Pie with Whipped Cream

Alright, the moment of truth! Once your pumpkin pie is completely chilled – and trust me, this is key for a clean slice – it’s time to serve. Just plop a generous dollop of fluffy whipped cream right on top. It’s the perfect finishing touch for this classic Thanksgiving dessert. If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container or cover the pie dish tightly with plastic wrap. Keep it in the refrigerator. It’ll be good for about 3-4 days. Honestly, it’s even better cold the next day!

Frequently Asked Questions About Pumpkin Pie

Got questions about making this classic pumpkin pie? I’ve got answers! It’s totally normal to have a few queries when you’re whipping up a Thanksgiving favorite.

Can I make the pumpkin pie crust from scratch? Absolutely! While I love the convenience of a pre-made crust, your favorite homemade pie crust recipe works wonderfully. Just make sure it’s blind-baked if your recipe calls for it before adding the filling.

What’s the difference between pumpkin puree and pumpkin pie filling? This is a big one! Pumpkin puree is just plain, cooked pumpkin – no added sugar or spices. Pumpkin pie filling already has all those things mixed in, so using it will throw off the flavor and sweetness of your pie. Always go for the puree!

How do I prevent my pumpkin pie from cracking? The biggest culprit is usually overbaking! Try to pull your pie out when the edges are set but the center is still a little jiggly. It firms up as it cools. Also, letting it cool gradually instead of going from oven to fridge works wonders.

How long does pumpkin pie with whipped cream last in the refrigerator? Once cooled and topped with whipped cream, your delicious Thanksgiving dessert will last about 3-4 days in the fridge. It’s best to store any leftover whipped cream separately if you can!

Understanding the Nutrition of Your Pumpkin Pie

Just a little heads-up here: the nutritional information for this classic pumpkin pie is just an estimate. It can totally change depending on the brands of ingredients you use, especially for things like the pie crust and the pumpkin puree. The whipped cream also adds to the totals! So, think of these numbers as a general guide, not a hard-and-fast rule.

For more delicious recipes and inspiration, check out our Pinterest page!

Print