Pumpkin Pie with Ginger Topped Whipped Cream
Indulge in the comforting flavors of fall with this Pumpkin Pie with Ginger Topped Whipped Cream recipe. A silky blend of pumpkin puree, sweetened condensed milk, warm autumn spices, and golden-baked pie crust forms the foundation of this seasonal favorite. The real showstopper, however, is the velvety homemade whipped cream infused with fresh ginger, lending a zesty twist that perfectly balances the sweetness of the pie. Ready in just 80 minutes, this dessert is a crowd-pleaser for holiday gatherings or cozy evenings at home. Serve each slice generously topped with the ginger-spiked cream for a delightful combination of creamy, spiced perfection. Perfect for Thanksgiving or any festive occasion, this recipe promises to be a standout centerpiece for your dessert table.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 397 grams Sweetened condensed milk
- 2 large Eggs
- 50 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 Unbaked pie crust
- 240 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Fresh ginger
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt until smooth and well combined.
Place the unbaked pie crust in a 9-inch pie pan, trimming and crimping the edges as desired.
Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
Bake the pie at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 40–45 minutes, or until a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool completely on a wire rack.
To prepare the ginger topped whipped cream, peel and finely grate 1 teaspoon of fresh ginger.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, grated ginger, and vanilla extract until stiff peaks form.
Once the pie is fully cooled and ready to serve, spoon a generous dollop of ginger whipped cream on top of each slice.
Enjoy your Pumpkin Pie with Ginger Topped Whipped Cream!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 38.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 160 mg | 12% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
