Homemade Pumpkin Pie with Pumpkin Pie Spiced Whipped Cream

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

Homemade Pumpkin Pie with Pumpkin Pie Spiced Whipped Cream

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!

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: slices

Calories: 392kcal

Ingredients

Pumpkin Pie

1 unbaked pie crust
2 large eggs
2 cups pumpkin purée
1⅞ cups evaporated milk
1½ cups brown sugar firmly packed
⅔ teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
½ teaspoon ground ginger
⅓ teaspoon ground cloves
½ teaspoon ground allspice
2½ Tablespoons salted butter melted

Spiced Whipped Cream

¾ cup heavy cream cold
½ teaspoon vanilla extract
⅛ teaspoon pumpkin pie spice
1 Tablespoon powdered sugar sifted

Instructions

Pumpkin Pie

Heat oven to 400℉/200℃.
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℉/165℃.
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