Description
A classic pumpkin pie recipe with a homemade spiced whipped cream topping.
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15 ounce) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs, lightly beaten
- 1 (12 ounce) can evaporated milk
- 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, mix the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and nutmeg.
- Beat in the eggs one at a time, then stir in the evaporated milk.
- Pour the filling 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 50 to 60 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, and continue beating until stiff peaks form.
- Serve the pie chilled or at room temperature, topped with the spiced whipped cream.
Notes
- For a richer crust, you can brush the inside of the unbaked pie crust with a lightly beaten egg white before adding the filling.
- Ensure your evaporated milk is at room temperature before adding it to the pumpkin mixture for a smoother filling.
- Chill your mixing bowl and beaters before whipping the cream for best results.
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American