Get the Recipe: Pumpkin Pie with Whipped Cream
Classic pumpkin pie with whipped cream, with a smooth, creamy and perfectly spiced pumpkin filling.
Ingredients
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1 1/2 teaspoon fine salt
- 3/4 cup light brown sugar, packed
- 3/4 cup white granulated sugar
- 3 Tablespoons all-purpose flour
- 3/4 cup evaporated milk, full-fat
- 1 1/2 cups whole milk, 3 - 3.25% b.f.
- 3 cups canned pumpkin puree, not pie filling
- 3 large eggs, added last
- 2 Unbaked deep dish pie shells, thawed if frozen
For whipped cream topping:
- 1 1/2 cups whipping cream, cold (35% b.f.)
- 3 Tablespoons white granulated sugar
Instructions
- Preheat oven to 425F. (not fan assisted) *Reduce to 400F if using glass pie plates.
- In a large bowl, whisk together the cinnamon, nutmeg, ginger, salt, brown sugar, white sugar and flour. Add the evaporated milk, whole milk and pumpkin puree. Stir until thoroughly combined. Add the eggs and whisk into mixture until well combined.
- Place pie shells onto a large baking sheet. Pour filling into 2 unbaked, deep dish pie shells. *You may have a tiny bit left-over, depending on the size of your pie shells.
- Bake at 425F. (or 400F for glass pans) for 10 minutes then reduce heat to 375F (350F for glass pans). for 35-45 minutes or until set, golden on top and showing a little cracking around the outside. Pies shouldn't jiggle at all. Let cool completely, then refrigerate or freeze. Top with whipped cream when ready to serve.
- For the whipped cream topping: Add cold whipping cream to a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Whip on high, adding white sugar as the mixture starts thicken. Whip until soft peaks form. Spread on top of completely cooled pies just before serving.
Notes
Makes 2 pies and assumes 8 slices/servings per pie.
No evaporated variation: Replace the 2 1/4 cups of milk/evaporated milk with 2 cups of half and half and 1/4 cup of heavy whipping cream. This results in a pie that's a bit richer in flavour but also light in texture.
Be sure to read the notes above this Recipe Card, where I share more detailed tips, variations and substitution suggestions for this recipe!
Serving: 1serving, Calories: 145kcal, Carbohydrates: 28g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 36mg, Sodium: 258mg, Potassium: 186mg, Fiber: 1g, Sugar: 25g, Vitamin A: 7260IU, Vitamin C: 2mg, Calcium: 84mg, Iron: 1mg
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