Oh, the smell of fall! There’s just something about that crisp air that makes me want to bake, and nothing says cozy season quite like a perfect pumpkin pie. This Classic Pumpkin Pie with Spiced Whipped Cream is seriously my jam. It’s that traditional, comforting slice you remember, but with a little something extra – my homemade spiced whipped cream that truly takes it over the top. I’ve been making variations of this pie for years, and trust me, the creamy, spiced filling nestled in a flaky crust is pure magic. It’s the dessert that always brings everyone together at our table.
Why You’ll Love This Classic Pumpkin Pie with Spiced Whipped Cream
This pie is a winner for so many reasons:
- It’s ridiculously easy to whip up, even if you’re a beginner baker.
- The filling is perfectly spiced and wonderfully creamy, not too sweet.
- That homemade spiced whipped cream? It’s a game-changer!
- It’s the ultimate cozy dessert for autumn gatherings and holidays.
- It just tastes like happiness in a slice!
Ingredients for Your Classic Pumpkin Pie with Spiced Whipped Cream
Okay, let’s talk about what you’ll need to make this dream pie! It’s pretty straightforward, and using the right stuff makes all the difference. We’ve got the pie itself and then the star topping – that spiced whipped cream!
For the Pie:
- 1 (9-inch) unbaked pie crust – pretty little thing, isn’t it?
- 1 (15 ounce) can pumpkin puree – make sure it’s pure pumpkin, no pie filling!
- 1 (14 ounce) can sweetened condensed milk – this is what makes it so wonderfully creamy.
- 2 large eggs – room temperature is best, trust me.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt – just a pinch to balance it all out.
For the Spiced Whipped Cream:
- 1 cup heavy cream – nice and cold, please!
- 2 tablespoons powdered sugar – for just a touch of sweetness.
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg – adds that warm, cozy spice!
Essential Equipment for Baking a Classic Pumpkin Pie
You don’t need a whole bakery for this, just a few trusty kitchen friends:
- A 9-inch pie plate – preferably glass so you can see if the crust is browning just right!
- A large mixing bowl for all that goodness.
- A whisk – essential for getting that filling super smooth.
- Measuring cups and spoons – precision matters here!
- An electric mixer (or a sturdy whisk and some elbow grease!) for the whipped cream.
- A wire rack for cooling.
Step-by-Step Instructions for Classic Pumpkin Pie with Spiced Whipped Cream
Alright, let’s get baking! This is where the magic happens, and trust me, it’s easier than you think. Follow along, and you’ll have a stunning pie with that perfectly spiced whipped cream in no time. Remember, a little patience goes a long way! This Classic Pumpkin Pie is going to be perfect, maybe even alongside some scrumptious Thanksgiving side dishes!
Preparing the Pumpkin Pie Filling
First things first, let’s get that filling mixed up! Grab your big bowl. Pour in that lovely pumpkin puree, then add the sweetened condensed milk. Whisk it all together until it’s super smooth – no lumps allowed! Now, crack in your eggs, one by one, whisking after each addition. Finally, stir in all those warm spices: the cinnamon, ginger, cloves, and that tiny pinch of salt. It should smell like autumn already!
Baking Your Classic Pumpkin Pie to Perfection
Now for the baking! Get your oven preheated to a hot 425 degrees F (that’s 220 C). Pour that beautiful, smooth pumpkin mixture right into your unbaked pie crust. Pop it in the oven and let it bake for 15 minutes. Then, and this is important, turn the oven down to 350 degrees F (175 C). Continue baking for another 35 to 40 minutes. How do you know it’s ready? Stick a knife near the center – if it comes out clean, your Classic Pumpkin Pie is good to go! Once it’s out, let it cool completely on a wire rack. Patience, my friend!
Making the Spiced Whipped Cream
While your pie is cooling its heels, let’s whip up that amazing topping. Grab a chilled bowl (seriously, chilling it really helps!) and pour in that cold heavy cream. Beat it with your electric mixer until it starts to look a little fluffy and forms soft peaks. Now, gradually sprinkle in the powdered sugar, the extra cinnamon, and that hint of nutmeg. Keep beating until it forms nice, stiff peaks – you know, when you lift the beater and the cream stands up straight. Deliciousness achieved!
Tips for the Best Classic Pumpkin Pie with Spiced Whipped Cream
Alright, listen up! I’ve learned a thing or two over the years making this Classic Pumpkin Pie with Spiced Whipped Cream, and I want yours to be absolutely perfect. First off, *always* use room temperature eggs; they incorporate so much better! And for that crust, if you’re feeling fancy, give it a quick brush with a beaten egg white before you pour in the filling – it helps prevent a soggy bottom. Trust me on this! Oh, and that whipped cream? Make sure your bowl and beaters are nice and cold. It makes all the difference in getting those beautiful, stiff peaks. A little patience and these simple tricks will have you serving up the star of any fall or holiday table. It pairs beautifully with a hearty Thanksgiving side dish, too!
Serving and Storing Your Pumpkin Pie
This pie is best served slightly chilled or at room temperature, with a generous dollop of that amazing spiced whipped cream on top! If you happen to have any leftovers (which is rare in my house!), just wrap it up tightly and pop it in the fridge. It’ll keep well for about 3 days. You can enjoy it cold straight from the fridge, or warm it up gently in a low oven if you prefer. Delicious either way, and it makes a great accompaniment to your favorite Thanksgiving side dishes!
Frequently Asked Questions About Classic Pumpkin Pie
Can I make the pie crust from scratch?
Absolutely! While this recipe calls for a store-bought crust for ease, you can totally use your favorite homemade pie crust recipe. Just make sure it’s blind-baked according to your recipe’s directions before you add the filling. A good flaky homemade crust takes this Classic Pumpkin Pie to a whole new level!
What can I use if I don’t have sweetened condensed milk?
This is a common substitution question! You can try using evaporated milk mixed with regular sugar, but it won’t have quite the same creamy richness or sweetness. For every cup of sweetened condensed milk, use about 1/3 cup of white sugar and mix it with 1 cup of evaporated milk. It’s not a perfect swap, but it can work in a pinch. Honestly though, the sweetened condensed milk is key to that luxurious texture in this Classic Pumpkin Pie.
How do I know if my pumpkin pie is done?
The easiest way is the knife test! Insert a thin knife or even a toothpick into the center of the pie. If it comes out clean and with only a few moist crumbs attached (not wet batter!), your pie is perfectly baked. You might also notice the edges look set, and the center has a slight jiggle – like Jell-O. Don’t overbake it, or it can get a bit dry. Getting this right means a beautiful Classic Pumpkin Pie!
Why did my pumpkin pie crack?
Oh, cracks! They happen sometimes. Usually, it’s because the oven was too hot, or the pie was baked for too long. Another culprit can be over-mixing the filling, which incorporates too much air. I find that lowering the oven temperature partway through baking, like we do in this recipe, really helps prevent those dreaded cracks in your Classic Pumpkin Pie. Don’t worry too much though, a dollop of that spiced whipped cream usually hides a multitude of sins!
Estimated Nutritional Information
Just a heads-up, these numbers are approximate, as ingredients can vary a bit! This estimate is per slice, assuming you get about 8 good-sized servings from your pie.
- Serving Size: 1 slice
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Sugar: 35g
- Protein: 6g
- Cholesterol: 60mg
- Sodium: 250mg
Classic Pumpkin Pie with Spiced Whipped Cream
- Total Time: 70 min
- Yield: 8 servings
- Diet: Vegetarian
Description
A traditional pumpkin pie recipe with a homemade spiced whipped cream topping.
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon ground cinnamon (for whipped cream)
- 1/8 teaspoon ground nutmeg (for whipped cream)
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until smooth.
- Stir in the cinnamon, ginger, cloves, and salt.
- Pour the pumpkin mixture into the unbaked pie crust.
- Bake for 15 minutes at 425 degrees F (220 degrees C).
- Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack.
- While the pie cools, prepare the whipped cream. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar, cinnamon, and nutmeg. Continue beating until stiff peaks form.
- Serve the cooled pie with a generous dollop of spiced whipped cream.
Notes
- For a richer crust, you can brush the unbaked crust with a beaten egg white before adding the filling.
- Ensure your eggs are at room temperature for easier mixing.
- Chill your mixing bowl and beaters before whipping the cream for best results.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
