whipped cream pumpkin pie recipe

Written ByJenny Smyth Posted on
whipped cream pumpkin pie recipe
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The Best whipped cream pumpkin pie recipe

I’ve been making this whipped cream pumpkin pie recipe for years, and it’s still a favorite in our household. It’s a classic dessert that never goes out of style, and I love how it brings people together.

The first time I made it, I was a bit skeptical about using canned pumpkin puree, but trust me when I say it’s a game-changer. The flavor is so rich and creamy, and it’s surprisingly easy to make.

My kids love helping me whip up the cream and sprinkle the spices on top. This pie is perfect for any occasion – whether you’re hosting a holiday dinner or just need a sweet treat after dinner.

Plus, it’s relatively healthy compared to other desserts, thanks to the pumpkin puree and whipped cream.

Whipped Cream Pumpkin Pie

Whipped Cream Pumpkin Pie

4.5 from 1602 votes

A classic pumpkin pie recipe with a creamy whipped cream topping. This dessert is perfect for fall gatherings and holiday meals.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
6 tbsp melted butter
1/3 cup granulated sugar

For the Filling

2 eggs
1 15 oz can pumpkin puree
1 14 oz can sweetened condensed milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

For the Whipped Cream

2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
3Press the mixture evenly into a 9-inch pie dish.
4Bake for 7 minutes, then remove from oven and set aside to cool.
5In a large mixing bowl, whisk together eggs, pumpkin puree, and sweetened condensed milk until smooth.
6Add cinnamon, ginger, nutmeg, and salt.
7Stir until well combined.
8Pour the filling into the cooled crust.
9Bake at 425°F for 15 minutes.
10Reduce oven temperature to 350°F and bake for an additional 35-40 minutes, or until the center is set and a knife inserted into the center comes out clean.
11Remove from oven and let cool completely on a wire rack.
12In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
13Spread the whipped cream evenly over the cooled pumpkin pie.
14Refrigerate for at least 4 hours before serving.

🔧Equipment

9-inch pie dish
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 500mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 7g

📝Notes

Tips: For a smoother pie, sift the powdered sugar before adding it to the whipped cream. Add a dollop of whipped cream to each serving for a festive touch.

This whipped cream pumpkin pie recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a sweet treat after dinner.

My family loves helping me whip up the cream and sprinkle the spices on top.

And with its rich, creamy flavor and relatively healthy ingredients, this pie is sure to become a staple in your household too.

❓ Frequently Asked Questions About Whipped Cream Pumpkin Pie

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Yes, you can use fresh pumpkin, but you’ll need to cook and puree it first. Simply roast the pumpkin in the oven until it’s tender, then scoop out the flesh and blend it into a puree. This will give you a similar flavor and texture to the canned variety.

Q: What type of milk should I use for the whipped cream?

A: You can use any type of milk you like – whole, 2%, or even almond milk if you’re looking for a dairy-free option. Just be aware that using almond milk may affect the texture and flavor of the whipped cream slightly.

Q: Can I make this pie ahead of time?

A: Yes, you can make this pie ahead of time, but be sure to store it in the fridge until you’re ready to serve. If you want to freeze the pie, do so without the whipped cream topping, then thaw and re-whip once frozen.

Q: How do I prevent the pie crust from becoming too soggy?

A: To prevent the pie crust from becoming too soggy, be sure to chill it in the fridge for at least 30 minutes before baking. This will help the crust hold its shape and prevent sogginess.

Q: Can I substitute other types of spices for the cinnamon and nutmeg?

A: Yes, you can substitute other types of spices for the cinnamon and nutmeg if you prefer. Try using allspice or cardamom for a unique flavor twist.

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