Introduction

Few desserts capture the essence of autumn quite like pumpkin pie. With its smooth, spiced filling and flaky, buttery crust, this Classic Pumpkin Pie with Whipped Cream is a timeless treat that graces holiday tables year after year. The warm aroma of cinnamon, nutmeg, and cloves drifting from the oven is a nostalgic reminder of cozy gatherings and festive celebrations. Whether for Thanksgiving, a fall dinner party, or a quiet evening treat, this pumpkin pie is simple, elegant, and truly irresistible.

Why I Love This Recipe

I love this pumpkin pie because it’s the perfect balance of creamy and spiced, nestled in a golden, flaky crust. The texture is silky smooth without being heavy, and the flavor is warmly spiced but never overpowering. It’s easy to make, requires minimal ingredients, and always delivers that “wow” moment when sliced. Plus, topping it with fresh homemade whipped cream takes it from classic to heavenly.

Why It’s a Must-Try Dish

This is a must-try dessert because:

• Iconic Flavor: It’s the quintessential fall dessert — no holiday table feels complete without it.
• Foolproof: The recipe is straightforward, beginner-friendly, and perfect every time.
• Customizable: You can use homemade or store-bought crust, adjust the spices, or even make it dairy-free.
• Crowd-Pleaser: Everyone loves a classic pumpkin pie, and it pairs beautifully with coffee, tea, or mulled cider.

It’s a recipe that turns a few simple pantry ingredients into a show-stopping dessert.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 55 minutes
• Cooling Time: 2 hours minimum
• Total Time: About 3 hours 15 minutes (including cooling)

Servings and Nutritional Info

• Servings: 8
• Calories: Approximately 320 kcal per slice (without whipped cream)

Course & Cuisine

• Course: Dessert
• Cuisine: American (Traditional / Holiday)

Ingredients

For the Pie Crust (1 single 9-inch crust):

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• 1 tbsp granulated sugar
• ½ cup (1 stick) unsalted butter, chilled and cubed
• 3–5 tbsp ice water

(You can also use 1 store-bought 9-inch pie shell.)

For the Pumpkin Pie Filling:

• 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 cup evaporated milk (or heavy cream for extra richness)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ tsp salt

For the Whipped Cream:

• 1 cup heavy whipping cream, chilled
• 2 tbsp powdered sugar
• ½ tsp pure vanilla extract

Cooking Directions (Overview)

1. Prepare the pie crust and blind bake it slightly.
2. Mix pumpkin filling with spices, sugar, and eggs.
3. Fill crust and bake until set but slightly wobbly in the center.
4. Cool completely, then top with whipped cream before serving.

Step-by-Step Preparation Method

Step 1: Make the Pie Crust

1. In a bowl, combine flour, sugar, and salt.
2. Cut in the chilled butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
3. Add ice water, 1 tablespoon at a time, mixing just until the dough comes together.
4. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
5. On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Fit it into a 9-inch pie dish, trim excess, and crimp edges.
7. Chill the prepared crust in the fridge while you make the filling.

(For extra crispness, you can blind bake the crust for 10 minutes at 375°F with pie weights.)

Step 2: Make the Pumpkin Filling

1. In a large bowl, whisk together pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
2. Add eggs one at a time, whisking until smooth.
3. Gradually whisk in evaporated milk (or cream) until the mixture is well combined and silky.

Step 3: Assemble the Pie

1. Preheat oven to 425°F (220°C).
2. Pour the pumpkin filling into the prepared crust.
3. Place the pie dish on a baking sheet for easier handling.

Step 4: Bake the Pie

1. Bake at 425°F for 15 minutes.
2. Reduce oven temperature to 350°F (175°C) and continue baking for 40–45 minutes, or until the edges are set and the center still has a slight jiggle.
3. If the crust browns too quickly, cover the edges with foil.
4. Remove from oven and let cool completely on a wire rack for at least 2 hours. This allows the filling to fully set.

Step 5: Make the Whipped Cream

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla using an electric mixer until soft peaks form.
2. Chill until ready to serve.

Step 6: Serve

Slice the cooled pumpkin pie and top each slice generously with whipped cream. A sprinkle of cinnamon or nutmeg on top adds a beautiful finishing touch.

How to Serve

Serve pumpkin pie chilled or at room temperature. It pairs beautifully with freshly brewed coffee, spiced chai, or apple cider. For a festive touch, garnish with a dollop of whipped cream, a cinnamon stick, or a drizzle of caramel sauce.

Recipe Tips

• Chill the crust before baking to prevent shrinking.
• Use pure pumpkin purée, not pumpkin pie filling.
• If you prefer a less sweet pie, reduce brown sugar by 2 tablespoons.
• To avoid cracks, do not overbake—the center should jiggle slightly when done.
• For the smoothest texture, strain the filling through a fine mesh sieve before pouring it into the crust.

Variations

• Maple Pumpkin Pie: Replace part of the sugar with pure maple syrup for deeper flavor.
• Dairy-Free: Use coconut milk in place of evaporated milk and coconut whipped cream for topping.
• Spiced Crust: Add a teaspoon of cinnamon to the crust for extra warmth.
• Pecan Topping: Sprinkle chopped pecans and brown sugar on top before baking for a sweet crunch.
• Mini Pumpkin Pies: Make this recipe in muffin tins for individual servings—bake for 20–25 minutes.

Freezing & Storage

• Refrigeration: Store pumpkin pie covered in the fridge for up to 4 days. Keep whipped cream separate.
• Freezing (Whole Pie): Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator.
• Freezing (Slices): Wrap individual slices and freeze for up to 2 months.
• Reheating: Pumpkin pie is best served chilled, but you can warm slices gently in a low oven.

Special Equipment Needed

• 9-inch pie dish
• Rolling pin (if making homemade crust)
• Mixing bowls & whisk
• Electric hand mixer or stand mixer (for whipped cream)
• Pie weights or dried beans (for blind baking)

FAQ

Q1: Can I make pumpkin pie ahead of time?
Yes! Pumpkin pie tastes even better the next day. You can bake it 1–2 days in advance and store it in the refrigerator.

Q2: Can I use fresh pumpkin instead of canned?
Absolutely. Roast and purée fresh pumpkin, then drain any excess moisture before using.

Q3: Why did my pumpkin pie crack?
Cracks usually occur from overbaking or sudden temperature changes. Bake just until the center jiggles slightly, and cool gradually at room temperature.

Q4: Can I use a graham cracker crust?
Yes! A graham cracker crust gives the pie a lovely sweetness and texture.

Conclusion

This Classic Pumpkin Pie with Whipped Cream is more than just dessert—it’s a beloved fall tradition. With its silky spiced filling, flaky crust, and cloud-like whipped cream, it delivers nostalgic comfort and elegance in every bite. Perfect for Thanksgiving, cozy autumn evenings, or any time you crave a taste of the season, this pie is sure to become a family favorite.