Pumpkin pie is the quintessential fall dessert — rich, creamy, and fragrant with warm spices like cinnamon, nutmeg, and cloves. This classic Pumpkin Pie with Whipped Cream Topping elevates the timeless recipe with a luscious homemade whipped cream that perfectly balances the sweet and spiced pumpkin filling.

Baking this pie fills your kitchen with the comforting aroma of autumn spices, creating a cozy and inviting atmosphere. The silky pumpkin custard rests in a buttery, flaky crust, making each bite indulgent yet comforting.

Why I Love This Recipe

I love this recipe because it perfectly balances richness and warmth. The pumpkin filling is creamy without being overly sweet, while the spice blend enhances the natural flavor of the pumpkin.

Topping it with fresh whipped cream adds a light, airy contrast to the dense custard, creating a harmonious bite every time.

Why It’s a Must-Try Dish

• Seasonal favorite: Perfect for fall and holiday celebrations.
• Classic yet comforting: Combines creamy pumpkin custard with a buttery crust.
• Make-ahead friendly: Can be baked ahead and chilled, then topped with fresh whipped cream before serving.
• Versatile: Serve at casual dinners or formal gatherings.
• Crowd-pleaser: Loved by adults and children alike.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 50–60 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 20 minutes
• Servings: 8
• Calories: ~320 kcal per slice
• Course: Dessert
• Cuisine: American / Classic

Ingredients

For the Pie Crust (or use store-bought)

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 3–4 tablespoons ice water

For the Pumpkin Filling

• 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs
• 1 can (12 oz) evaporated milk

For the Whipped Cream Topping

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Cooking Directions

Step 1: Prepare the Pie Crust

1. In a bowl, mix flour and salt.
2. Cut in chilled butter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until dough comes together.
4. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Roll out dough and fit into a 9-inch pie pan. Trim and crimp edges.

Step 2: Prepare the Pumpkin Filling

1. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
2. Add eggs, one at a time, mixing well after each addition.
3. Gradually stir in evaporated milk until smooth.

Step 3: Assemble and Bake

1. Preheat oven to 425°F (220°C).
2. Pour pumpkin filling into prepared pie crust.
3. Bake at 425°F for 15 minutes.
4. Reduce heat to 350°F (175°C) and bake for 35–45 minutes, until a knife inserted near the center comes out clean.
5. Cool on a wire rack for 2 hours.

Step 4: Prepare Whipped Cream

1. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.

Step 5: Serve

1. Top each slice of pumpkin pie with a dollop of fresh whipped cream.
2. Optionally, sprinkle with a pinch of cinnamon or nutmeg for extra garnish.

Step-by-Step Preparation Method (Summary)

1. Prepare pie crust and refrigerate.
2. Whisk pumpkin filling ingredients together.
3. Pour filling into crust and bake, adjusting oven temperature midway.
4. Cool pie completely.
5. Whip cream until soft peaks form.
6. Slice pie and top with whipped cream before serving.

How to Serve

• Serve chilled or at room temperature.
• Add whipped cream immediately before serving to keep it light and fluffy.
• Optionally garnish with a sprinkle of cinnamon, nutmeg, or toasted pecans.

Recipe Tips

• Use pure pumpkin puree, not pumpkin pie mix, for controlled sweetness and spice.
• Blind-bake crust slightly for a crisp bottom.
• Ensure eggs are room temperature to create a smooth custard.
• Let pie cool completely for the filling to set.
• Whipped cream is best served fresh, but can be made a few hours ahead and refrigerated.

Variations

1. Gingerbread Crust: Add ginger and molasses to crust for a spiced twist.
2. Maple Whipped Cream: Substitute powdered sugar with maple syrup.
3. Bourbon Whipped Cream: Add 1 tablespoon bourbon to whipped cream for depth of flavor.
4. Mini Pies: Use a muffin tin for individual servings.
5. Nutty Topping: Sprinkle chopped toasted pecans or walnuts on whipped cream.

Freezing and Storage

• Refrigeration: Store covered in the fridge for up to 4 days.
• Freezing: Pie can be frozen (without whipped cream) for up to 2 months. Wrap tightly in plastic wrap and aluminum foil.
• Thawing: Thaw overnight in the fridge. Add fresh whipped cream before serving.

Special Equipment Needed

• 9-inch pie pan
• Rolling pin
• Mixing bowls
• Whisk
• Electric mixer or hand whisk for whipped cream
• Cooling rack

FAQ

Q: Can I use a store-bought pie crust?
A: Yes! It saves time and works perfectly with this filling.

Q: Can I make this gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend in the crust.

Q: Can I make the whipped cream ahead of time?
A: Yes, but keep it refrigerated and use within a few hours for best texture.

Q: Can I bake the pie in advance?
A: Yes, bake and cool completely, then refrigerate. Add whipped cream just before serving.

Q: How do I prevent cracks in the filling?
A: Bake at high temperature for 15 minutes, then reduce to 350°F. Avoid overbaking and let the pie cool gradually.

Conclusion

Pumpkin Pie with Whipped Cream Topping is a classic, comforting dessert that embodies the flavors of fall. Its creamy, spiced pumpkin filling pairs perfectly with a buttery crust and a light, airy whipped cream topping. Easy to make yet impressive in taste and presentation, this pie is a must-try for holidays, gatherings, or anytime you want a seasonal treat that delights the senses.