Description

This creamy classic pumpkin pie features a silky, spiced filling and a flaky crust, topped with homemade whipped cream. It’s an easy, crowd-pleasing fall dessert perfect for holidays or cozy evenings.

Ingredients

Scale

1 can (15 oz) pumpkin puree (or 1 3/4 cups homemade puree)
3/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs, room temperature
1 cup heavy cream
1/2 cup whole milk
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 unbaked 9-inch pie crust (store-bought or homemade)
Optional: 1 egg yolk mixed with 1 tablespoon water (for egg wash)
For Whipped Cream:
1 cup heavy cream, cold
2–3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions

Prep the Pie Crust: Roll out dough to fit a 9-inch pie dish. Fit into dish, trim excess, and crimp edges. Chill for 30 minutes. For a crispier crust, preheat oven to 400°F, line crust with parchment, fill with pie weights, and bake for 10 minutes. Remove weights and bake another 5 minutes. Let cool slightly.
Make the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, granulated sugar, and light brown sugar until smooth. Add eggs and whisk until fully incorporated. Pour in heavy cream, whole milk, and vanilla extract. Mix until creamy and uniform.
Add the Spices: Sprinkle in cinnamon, ginger, nutmeg, cloves, and salt. Whisk thoroughly until no lumps remain.
Pour and Bake: Pour filling into prepared crust. Tap gently to release air bubbles. Brush edges with egg wash if desired. Bake at 375°F for 45–55 minutes, until edges are set and center jiggles slightly.
Cool Completely: Remove pie from oven and place on a cooling rack. Cool for at least 2 hours before slicing.
Whip the Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high until soft peaks form (about 2–3 minutes).
Serve: Slice pie with a sharp knife, wiping between cuts for clean edges. Top generously with whipped cream and a sprinkle of cinnamon if desired.

Notes

For best results, use room temperature eggs and dairy. Blind bake the crust for a crispier bottom. Adjust spices to taste. If making gluten-free, use a GF crust. Dairy-free options include coconut cream and almond milk. Pie can be made ahead and stored in the fridge or frozen. Whipped cream is best fresh. If pie cracks, cover with whipped cream.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of a 9-inch pie)
Calories: 320
Sugar: 24
Sodium: 220
Fat: 16
Saturated Fat: 10
Carbohydrates: 39
Fiber: 2
Protein: 5

Keywords: pumpkin pie, fall dessert, Thanksgiving, creamy pumpkin pie, classic pumpkin pie, easy pumpkin pie, holiday pie, whipped cream, autumn baking