Introduction
Pumpkin pie is a quintessential holiday dessert, especially loved during Thanksgiving and Christmas. Its creamy, custard-like filling made with pumpkin puree and warm spices—cinnamon, ginger, nutmeg, and cloves—is nestled in a flaky, buttery crust. When topped with spiced whipped cream, this pie becomes even more indulgent, as the light and airy cream enhances the velvety filling with just the right touch of sweetness and spice.
This pumpkin pie is more than just dessert; it’s tradition, comfort, and celebration baked into one dish. The aroma of warm spices filling the kitchen while it bakes is enough to make anyone feel at home.
Why I Love This Recipe
It’s the Flavor of Fall in Every Bite
I love this pumpkin pie because it perfectly captures the essence of autumn—earthy pumpkin blended with cozy spices like cinnamon, nutmeg, and ginger. Each slice feels like a celebration of the season, especially when paired with the rich, creamy topping.
The Spiced Whipped Cream Makes It Special
While classic pumpkin pie is always delicious, adding spiced whipped cream takes it to the next level. The light, fluffy cream infused with cinnamon and nutmeg balances the dense, custardy pie filling beautifully. It’s a little twist that makes the pie feel festive and indulgent.
Comfort and Tradition
Pumpkin pie isn’t just dessert—it’s tradition. I love how it connects me to family gatherings, holidays, and special occasions. The moment it’s on the table, it brings a sense of warmth, nostalgia, and togetherness.
Why It’s a Must-Try Dish
This pumpkin pie is a must-try because:
- It’s the ultimate holiday dessert that never goes out of style.
- The recipe is fail-proof and beginner-friendly, yet produces bakery-worthy results.
- The spiced whipped cream adds an exciting twist, making it more special than a plain pumpkin pie.
- It’s a crowd-pleaser—from family dinners to potlucks, this pie always disappears quickly.
If you’ve never made pumpkin pie before, this is the one to try—it’s classic with just enough flair.
Preparation and Cooking Time
- Preparation Time: 25 minutes
- Chilling Time (for crust): 30 minutes
- Baking Time: 55–60 minutes
- Total Time: ~2 hours
Servings and Calories
- Servings: 8 slices
- Calories per serving: ~350–380 kcal
Course and Cuisine
- Course: Dessert
- Cuisine: American (Holiday Classic)
Ingredients
For the Pie Crust (or use store-bought)
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- 3–5 tbsp ice water
For the Pumpkin Filling
- 1 (15 oz) can pumpkin puree
- ¾ cup packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup heavy cream (or evaporated milk)
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
For the Spiced Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of nutmeg
Step-by-Step Preparation Method
Step 1: Make the Pie Dough
- In a mixing bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter until mixture resembles coarse crumbs.
- Add ice water gradually until dough comes together.
- Form into a disc, wrap, and refrigerate for 30 minutes.
Step 2: Prepare the Crust
- Preheat oven to 375°F (190°C).
- Roll out chilled dough into a 12-inch circle.
- Fit into a 9-inch pie dish, trim excess, and crimp edges.
- Blind bake: Line crust with parchment, fill with pie weights, and bake for 12 minutes. Remove weights and bake 5 minutes more.
Step 3: Make the Pumpkin Filling
- In a large bowl, whisk together pumpkin puree, brown sugar, eggs, and yolk.
- Add cream, vanilla, spices, and salt. Mix until smooth.
Step 4: Assemble and Bake
- Pour filling into the pre-baked crust.
- Bake at 375°F (190°C) for 50–55 minutes, until edges are set and center slightly jiggles.
- Cool on a wire rack at least 2 hours before serving.
Step 5: Make the Spiced Whipped Cream
- In a chilled bowl, beat heavy cream, powdered sugar, vanilla, cinnamon, and nutmeg until soft peaks form.
- Keep refrigerated until ready to serve.
How to Serve
- Slice the pie and top each slice with a generous dollop of spiced whipped cream.
- Garnish with a sprinkle of cinnamon or nutmeg.
- Serve slightly chilled or at room temperature.
Recipe Tips
- For best flavor, let the pie cool completely and refrigerate overnight—it tastes even better the next day.
- Don’t overbake; the center should still have a little wobble when removed from the oven.
- Use fresh pumpkin puree if available for a more earthy flavor.
- Whip cream just before serving for the best texture.
Variations
- Maple Pumpkin Pie: Add 2 tbsp maple syrup to the filling for extra richness.
- Bourbon Pumpkin Pie: Add 1 tbsp bourbon to filling for a smoky twist.
- Gingerbread Pumpkin Pie: Add 1 tsp ground allspice and 2 tbsp molasses for deeper spice notes.
- Nutty Pumpkin Pie: Sprinkle chopped pecans or walnuts on top before baking for crunch.
Freezing and Storage
- Storage: Cover and refrigerate for up to 4 days.
- Freezing (Baked Pie): Wrap tightly in plastic and foil, freeze up to 2 months. Thaw in refrigerator overnight.
- Freezing (Unbaked Pie): Not recommended, as custard filling does not freeze well raw.
Special Equipment Needed
- 9-inch pie dish
- Rolling pin
- Mixing bowls and whisk
- Electric mixer (for whipped cream)
- Parchment paper & pie weights (for blind baking)
Conclusion
Pumpkin Pie with Spiced Whipped Cream is the ultimate fall dessert, combining creamy pumpkin custard, warm spices, and a buttery crust with a festive whipped cream topping. It’s a recipe that feels both traditional and elevated, making it perfect for holiday gatherings or cozy family dinners. Whether you’re an experienced baker or trying pie for the first time, this recipe is approachable, delicious, and destined to become a favorite.
