Topped Pumpkin Pie
Elevate your holiday dessert game with this irresistible Topped Pumpkin Pie—a delightful twist on a classic favorite. Featuring a luscious spiced pumpkin filling made with rich sweetened condensed milk and fragrant autumnal spices like cinnamon, nutmeg, and ginger, this pie is perfectly baked in a flaky 9-inch crust. But the real magic lies in the indulgent toppings: a cloud of freshly whipped cream sweetened with powdered sugar and vanilla, crowned with a buttery pecan crumble for a satisfying crunch. Perfect for Thanksgiving or any cozy gathering, this show-stopping dessert is not only easy to prepare but also guaranteed to impress your guests. Whether served as the grand finale to your meal or enjoyed with a warm cup of coffee, this topped pumpkin pie is the ultimate seasonal treat.
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 397 grams Sweetened condensed milk
- 2 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 9-inch Pie crust (unbaked)
- 240 ml Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 60 grams Chopped pecans
- 2 tablespoons Brown sugar
- 1 tablespoon Butter (melted)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
Pour the mixture into the unbaked pie crust, smoothing out the top with a spatula.
Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until a knife inserted near the center comes out clean.
Allow the pie to cool completely on a wire rack before adding toppings.
For the pecan crumble, combine chopped pecans, brown sugar, and melted butter in a small bowl. Mix well and set aside.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Spread the whipped cream evenly over the cooled pie, leaving a slight border around the edges.
Sprinkle the prepared pecan crumble over the whipped cream layer.
Slice, serve, and enjoy your topped pumpkin pie!
Nutrition Facts
Calories |
4313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.7 g | 344% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 414.3 g | 151% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 268.0 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1408 mg | 108% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2879 mg | 61% | |
*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.
