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Pumpkin Pie Recipe – Best Easy Homemade Fall Dessert with Whipped Cream

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This classic pumpkin pie features a silky, spiced pumpkin filling in a flaky crust, topped with clouds of homemade whipped cream. It’s easy to make, comforting, and perfect for autumn gatherings or holiday celebrations.

Ingredients

Scale
  • 15 oz canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/2 tsp salt
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • Optional: 1 egg mixed with 1 tbsp water (for egg wash)
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Roll out your pie dough and fit it into a 9-inch pie plate. Trim and crimp the edges as desired.
  2. If using store-bought crust, unroll and gently press into the pan. Chill the crust in the fridge for 15 minutes.
  3. In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Whisk until thoroughly blended.
  4. Add eggs, heavy cream, whole milk, and vanilla extract. Whisk again until smooth and slightly thickened. Let the filling rest for 5 minutes if bubbles appear.
  5. Pour the filling into the chilled pie crust and smooth the top with a spatula. Brush edges with egg wash if desired.
  6. Place the pie on a baking sheet. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for 40-45 minutes, until edges are set and center jiggles slightly.
  7. If crust browns too quickly, tent with foil. Test doneness by inserting a knife 2 inches from the edge; it should come out clean.
  8. Remove from oven and cool on a rack for 2 hours. Refrigerate for at least 2 more hours before slicing.
  9. For whipped cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Adjust sweetness as preferred and refrigerate until serving.
  10. Slice pie with a sharp knife, wiping between cuts. Top with whipped cream and a dash of cinnamon if desired.

Notes

For gluten-free, use an almond flour crust. For dairy-free, substitute coconut cream and almond or oat milk for heavy cream and milk. Let pie cool gradually to prevent cracks. Whipped cream covers imperfections. Pie can be made ahead and keeps well for up to 4 days refrigerated or 2 months frozen.

Nutrition

Keywords: pumpkin pie, fall dessert, Thanksgiving, easy pumpkin pie, homemade pie, whipped cream, autumn recipe, classic dessert

Find it online: https://yumyep.com/pumpkin-pie-recipe-best-easy-homemade-fall-dessert-with-whipped-cream/