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! Spiced Whipped Cream ¾ cup heavy cream cold ½ teaspoon vanilla extract ⅛ teaspoon pumpkin pie spice 1 Tablespoon powdered sugar sifted
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.
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.
Serving: 1 slice Calories: 392 kcal Carbohydrates: 54 g Protein: 7 g Fat: 18 g Saturated Fat: 11 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 104 mg Sodium: 137 mg Potassium: 403 mg Fiber: 2 g Sugar: 49 g Vitamin A: 10182 IU Vitamin C: 4 mg Calcium: 233 mg Iron: 2 mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.