Homemade Pumpkin Pie with Pumpkin Pie Spiced Whipped Cream

If you only bake one pie this holiday season, it needs to be this classic Pumpkin Pie with Pumpkin Pie Spice Whipped Cream! It’s the classic homemade pumpkin pie you know and love, BUT made with a custom blend of spices so you get the perfect amount spice in every bite. When it’s baked, set, and refrigerated…this pie truly becomes irresistible! Especially if using a homemade crust! It’s everyone’s favorite classic for a reason. Every bite is soft, practically melting in your mouth, sweet, and perfectly spiced to make even pumpkin haters really debate if they don’t like pumpkin! Perfect for Halloween, Thanksgiving, Christmas, or just when you want a delicious pumpkin pie! SO. GOOD.

pumpkin pie cut with slice still in pie with whole spices and mini pumpkins around

→ This post is also available as a Web Story: Pumpkin Pie

About The Recipe

Is there anything more classic than a pumpkin pie?

With so many recipes and versions of it online, we debated even posting one. Though, after just a bit of talking, we thought…why not! So, we got to work on developing a recipe. Thankfully, we had made some pumpkin pie bars in the past, but we knew we wanted this pie to be different than that. We wanted something super special!

The first step was to use our homemade pie crust. It’s flakey, buttery, tender, easy to make…it ticked all the boxes for setting this pie apart.

Next we got to work on the filling. Pumpkin, cream, eggs…all basics needed for a fluffy, delicious pumpkin pie. It was just the spices we couldn’t seem to get right. We were using a store-bought blend and, while it tasted good, some of the spices were too bold once it was baked. So, instead of a beautiful blend in every bite, it was like, “hey! Cinnamon! CLOVES! ….nutmeg? Unidentifiable spice I taste?”

Back to the drawing board.

overhead shot of pumpkin pie with two slices on white plates, whole slices, and mini pumpkins

Well, we looked at buying another brand of pumpkin pie spice, but we really got to looking in our pantry and…we actually have all the ground spices we need! So, why not just make our own blend?

And that was just the ticket! Once this pie was baked, it was like every bite was just meant to go together. The spices blended wonderfully without overtaking too much of the pumpkin flavor. It was perfect! It even had the pumpkin haters in our family really questioning if they didn’t like pumpkin. It’s that good.

Equipment Needed

Ingredients

For The Pie:

ground allspice, ground cloves, brown sugar, ground cinnamon, nutmeg, pie shell, pumpkin puree, ground ginger, melted butter, eggs, and heavy cream on marble counter

For The Whipped Cream:

  • Heavy Cream
  • Vanilla Extract
  • Powdered Sugar
  • Pumpkin Pie Spice
vanilla, pumpkin pie spice, powdered sugar, heavy cream on marble counter

Instructions

Whisk together eggs and pumpkin in a large mixing bowl.

Add the heavy cream.

Stir in brown sugar, spices, and melted butter.

Pour the mixture into pie crust and bake until set. Let the pie cool completely.

Combine heavy cream, powdered sugar, pumpkin pie spice, and vanilla in a medium-sized bowl. Whip with an electric hand mixer until soft-medium peaks.

Top the pie with whipped cream. Serve immediately!

whip cream added on top of pumpkin pie

Fresh or Canned Pumpkin?

We have tried both, and I will be completely honest with you, the canned pumpkin won out! When we have used fresh pumpkin the past, it has a bit more…savory flavor? Whereas just using canned pumpkin puree, it lends itself more to sweet desserts or breakfast treats! In our opinion, the canned pumpkin pumpkin puree is much better than the fresh, but it’s your call!

How to Avoid Cracks in Pumpkin Pie

The bane of all custard pies (pumpkin pie included!). The cracks are due to over-baking. It happens to all of us! We have found that a bake time around 55-60 minutes at OVEN TEMP is the best way to have a delicious, but not cracked pie! Though, it’s important to note, the center of the pie should be slightly wobbly. It will set as it cools down, promise!

And hey, if there happens to be a crack or two, you can always use the whipped cream to cover it up!

side shot of sliced pumpkin pie in pie plate

How To Store

Once baked, you can easily store the pie in the fridge for 3-5 days. You can also freeze this pie whole or in slices! Just make sure, before storing it anywhere, you take off the whip cream. That will not last long!

Substitutions

  • You can use a store-bought crust.
  • A store-bought blend of pumpkin spice can be used, if you don’t have the individual ground spices.
  • Fresh pumpkin can be used instead of canned pumpkin puree, but we don’t recommend it.
pumpkin pie slice on white plate with fork and pumpkins behind

Expert Tips

  • 2 cups of pumpkin puree is one 15 ounce can of canned pumpkin.
  • Don’t over bake this pie.
  • The pie is done when the filling is set around the edges and just a little jiggly in the middle. It should resemble jello in the way that it jiggles.
  • Be sure not to over-whip the cream!
  • Do NOT serve this pie hot. You need to let it cool and refrigerate it before serving.
  • If your crust starts to burn before the filling is set, cover with a piece of tinfoil and continue to bake.

When you make this Homemade Pumpkin Pie with Pumpkin Pie Spice Whipped Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

pumpkin pie cut with slice still in pie with whole spices and mini pumpkins around

Homemade Pumpkin Pie with Pumpkin Pie Spiced Whipped Cream

Traci
A true holiday classic! This Pumpkin Pie is luscious, silky, perfectly spiced, and just SO. GOOD. Especially when finished off with our homemade Pumpkin Pie Spiced Whipped Cream. Truly the perfect dessert for any and all occasions!
4.5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 8
Calories 392 kcal

Ingredients
 

Pumpkin Pie

  • 1 unbaked pie crust
  • 2 large eggs
  • 2 cups pumpkin purée
  • 1 ⅞ cups evaporated milk
  • 1 ½ cups brown sugar firmly packed
  • teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 2 ½ Tablespoons salted butter melted

Spiced Whipped Cream

  • ¾ cup heavy cream cold
  • ½ teaspoon vanilla extract
  • teaspoon pumpkin pie spice
  • 1 Tablespoon powdered sugar sifted

Instructions

Pumpkin Pie

  • Heat oven to 400 degrees F.
  • In a large bowl, whisk together eggs and pumpkin.
  • Whisk in evaporated milk.
  • Add brown sugar, spices, and butter.
  • Stir well.
  • Pour into prepared pie shell.
  • Bake for 15 minutes.
  • Reduce heat to 325 degrees F.
  • Continue baking for an additional 50-55 minutes until set.

Spiced Whipped Cream

  • In a small bowl, combine cream, vanilla, spice, and sugar.
  • Beat to medium stiff peaks.
  • Pipe onto top of cooled pie.

Notes

  • 2 cups of pumpkin puree is one 15 ounce can of canned pumpkin.
  • Don’t over bake this pie.
  • The pie is done when the filling is set around the edges and just a little jiggly in the middle. It should resemble jello in the way that it jiggles.
  • Be sure not to over-whip the cream!
  • Do NOT serve this pie hot. You need to let it cool and refrigerate it before serving.
  • If your crust starts to burn before the filling is set, cover with a piece of tinfoil and continue to bake.

Nutrition

Serving: 1sliceCalories: 392kcalCarbohydrates: 54gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 104mgSodium: 137mgPotassium: 403mgFiber: 2gSugar: 49gVitamin A: 10182IUVitamin C: 4mgCalcium: 233mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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