Introduction

Pumpkin pie is one of the most iconic desserts of the fall season, especially in North America where it shines as the star of Thanksgiving tables. This Classic Pumpkin Pie with Whipped Cream captures everything we love about autumn—warm spices, creamy filling, and a flaky buttery crust. The silky smooth custard made with pumpkin purée, brown sugar, cinnamon, nutmeg, and cloves makes each bite taste like comfort. Topped with freshly whipped cream, it’s a dessert that feels nostalgic, festive, and indulgent.

Why I Love This Recipe

I love this recipe because it’s timeless, cozy, and incredibly satisfying. It’s not just a dessert, it’s an experience—cutting into that golden pie, smelling the aroma of cinnamon and pumpkin filling the kitchen, and topping each slice with a generous dollop of whipped cream. Unlike overly fancy desserts, pumpkin pie is humble but unforgettable. It’s a dish that brings families together, sparking conversations around the table and creating lasting holiday memories.

Why It’s a Must-Try Dish

This pumpkin pie is a must-try because:

Classic and foolproof – It’s simple yet elegant, making it perfect for beginners and seasoned bakers alike.
Perfect balance of flavors – The creamy pumpkin filling paired with the crisp crust creates harmony in every bite.
Holiday staple – No fall or Thanksgiving table is complete without a pumpkin pie.
Customizable – You can adapt it with different spices, crusts, or toppings to suit your taste.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 55 minutes
Cooling Time: 2 hours (for proper setting)
Total Time: ~3 hours 15 minutes
Servings: 8 slices
Calories (per slice with whipped cream): ~320 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Pie Filling:

1 (15 oz / 425g) can pumpkin purée (not pumpkin pie filling)
3/4 cup (150g) brown sugar (light or dark)
1/2 cup (120ml) heavy cream
1/2 cup (120ml) evaporated milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp salt
1 tsp pure vanilla extract

For the Crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

For the Whipped Cream:

1 cup (240ml) heavy whipping cream, chilled
2 tbsp powdered sugar
1/2 tsp vanilla extract

Cooking Directions (Overview)

Preheat oven and prepare crust.
Mix pumpkin filling ingredients until smooth.
Pour filling into pie crust.
Bake until set with slight jiggle in the center.
Cool completely before slicing.
Whip cream and serve.

Step-by-Step Preparation Method

Step 1: Prepare the Pie Crust

Roll out your pie dough (if making from scratch) and fit it into a 9-inch pie dish.
Trim excess dough and crimp the edges.
Place in refrigerator while preparing filling.

Step 2: Make the Pumpkin Filling

In a large mixing bowl, whisk together pumpkin purée, brown sugar, eggs, heavy cream, evaporated milk, and vanilla extract.
Add cinnamon, nutmeg, cloves, ginger, and salt.
Mix until fully combined and smooth.

Step 3: Fill the Crust

Pour the pumpkin filling into the prepared crust.
Smooth the top with a spatula.

Step 4: Bake the Pie

Preheat oven to 375°F (190°C).
Bake for 50–55 minutes, or until the filling is set around the edges but slightly jiggly in the center.
If crust edges brown too quickly, cover with foil strips.

Step 5: Cool the Pie

Remove from oven and let cool at room temperature for at least 2 hours.
This allows the custard to set properly.

Step 6: Make the Whipped Cream

In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Chill until ready to serve.

Step 7: Serve

Slice the pie into 8 pieces.
Add a generous dollop of whipped cream on each slice.
Optionally sprinkle with cinnamon or nutmeg.

How to Serve

Serve chilled or at room temperature.
Top with whipped cream or a drizzle of caramel sauce.
Pair with hot coffee, spiced tea, or apple cider for the ultimate fall dessert experience.

Recipe Tips

Room temperature eggs blend better and give a smoother filling.
Don’t overbake – remove pie while center is still slightly wobbly. It will firm up as it cools.
Chill before slicing – makes for cleaner cuts.
Cover crust edges with foil midway through baking to prevent burning.

Variations

Spiced Pumpkin Pie – Add cardamom or allspice for a more complex flavor.
Maple Pumpkin Pie – Replace part of the sugar with maple syrup for a deeper sweetness.
Pumpkin Cheesecake Pie – Swirl in a cream cheese mixture for a richer dessert.
Nutty Pumpkin Pie – Sprinkle chopped pecans or walnuts on top before baking.
Mini Pumpkin Pies – Bake in muffin tins for individual servings.

Freezing and Storage

Storage: Keep leftover pie covered in the refrigerator for up to 4 days.
Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Whipped Cream: Best made fresh, but can be stored in fridge for up to 24 hours.

Special Equipment Needed

9-inch pie dish
Mixing bowls
Whisk or electric mixer
Measuring cups and spoons
Cooling rack

FAQ

Q1: Can I use fresh pumpkin instead of canned?
Yes, roast fresh pumpkin, purée it, and drain excess liquid before using.

Q2: Why is my pie cracking?
This usually happens if it’s overbaked. Remove when center is slightly jiggly.

Q3: Can I make it ahead of time?
Yes! Pumpkin pie can be made a day in advance and chilled. Just add whipped cream before serving.

Q4: Can I make it dairy-free?
Yes, substitute coconut milk for heavy cream and evaporated milk.

Q5: Do I need to blind bake the crust?
For this recipe, no blind baking is required since the filling cooks evenly with the crust.

Conclusion

This Classic Pumpkin Pie with Whipped Cream is more than just a dessert—it’s a slice of tradition, warmth, and joy. It’s the perfect finale to a holiday meal or cozy autumn dinner, and its simple elegance never goes out of style. With its smooth, spiced filling and fluffy whipped cream topping, it’s truly a dessert that everyone should try at least once. Whether you serve it at Thanksgiving or just as a weekend treat, this pumpkin pie is sure to win hearts and bring smiles to the table.