Pumpkin Pie with Spiced Whipped Cream
Indulge in the comforting flavors of fall with this luscious Pumpkin Pie with Spiced Whipped Cream—a dessert that perfectly balances tradition with a dash of flair. Featuring a rich filling made from velvety canned pumpkin puree, sweetened condensed milk, and a medley of warm spices like cinnamon, ginger, nutmeg, and cloves, this pie boasts a silky, perfectly spiced texture. Baked to golden perfection in a flaky homemade crust, it’s the ultimate holiday centerpiece. Top each slice with a generous dollop of airy spiced whipped cream, enhanced with hints of cinnamon and vanilla, for a delightfully creamy finish that elevates every bite. Whether it’s Thanksgiving, a cozy dinner with friends, or a fall-inspired gathering, this easy-to-make yet irresistibly decadent pie is sure to impress your guests.
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Recipe Information
Ingredients
- 1 piece unbaked pie crust
- 425 grams canned pumpkin puree
- 1 can (396 grams) sweetened condensed milk
- 2 pieces large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 240 milliliters heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon (for whipped cream)
Instructions
Preheat your oven to 425°F (220°C).
Roll out the unbaked pie crust and fit it into a standard 9-inch pie pan. Trim and crimp the edges as desired.
In a large mixing bowl, whisk together the canned pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until smooth and well combined.
Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C).
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until a knife inserted into the center of the pie comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set.
While the pie is cooling, prepare the spiced whipped cream. In a large, chilled mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and ground cinnamon.
Using a hand mixer or stand mixer, whip the cream mixture on medium-high speed until soft peaks form, about 2-3 minutes. Be careful not to overwhip.
Once the pie is fully cooled, slice and serve with a dollop of spiced whipped cream on top.
Nutrition Facts
Calories |
3743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 394.1 g | 143% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 246.7 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1390 mg | 107% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2648 mg | 56% | |
*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.
