Pumpkin Pie with Spiced Cream

Pumpkin Pie with Spiced Cream is a warm, comforting dessert that captures the very essence of fall. With its silky-smooth pumpkin filling infused with cinnamon, nutmeg, and cloves, nestled inside a buttery pie crust, and topped with a luscious cloud of spiced whipped cream — it’s a dessert that feels like a warm hug on a chilly evening.

Whether served at Thanksgiving, Christmas, or any festive gathering, this pie fills the home with a delightful aroma and brings a sense of nostalgia and joy to every bite.

❤️ Why I Love This Recipe

I love this recipe because it’s the perfect balance of sweet, creamy, and spiced comfort. The pumpkin filling is rich yet light, not overly sweet, and perfectly balanced by the buttery crust and aromatic spices.

What truly makes it special is the spiced cream topping — a whipped cream infused with cinnamon and nutmeg that complements the pie beautifully. Every spoonful is cozy, smooth, and irresistibly comforting.

Why It’s a Must-Try Dish

• It’s the classic holiday dessert everyone looks forward to.
• The spices fill your kitchen with the scent of fall.
• The texture is velvety and melt-in-your-mouth.
• It’s simple, wholesome, and elegant — ideal for any occasion.
• The spiced cream topping elevates the traditional pie to something truly unforgettable.

This pumpkin pie isn’t just dessert — it’s a celebration of flavor and season in every slice.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 50 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 10 minutes

Servings

Serves 8 people

Calories

Approximately 320 calories per serving

Cuisine

American

Course

Dessert

Ingredients

For the Pie Filling:

• 1 ½ cups (360 g) pumpkin purée (canned or homemade)
• ¾ cup (150 g) brown sugar
• 2 large eggs
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) evaporated milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ¼ tsp salt

For the Pie Crust:

• 1 ¼ cups (160 g) all-purpose flour
• ½ cup (115 g) unsalted butter, cold and cubed
• 2–3 tbsp ice-cold water
• ½ tsp salt
• 1 tsp sugar

(Or use a store-bought 9-inch pie crust for convenience.)

For the Spiced Cream:

• 1 cup (240 ml) heavy whipping cream
• 2 tbsp powdered sugar
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ½ tsp vanilla extract

Simple Cooking Directions

1. Prepare and chill the pie crust.
2. Mix pumpkin filling ingredients.
3. Pour filling into crust and bake until set.
4. Whip the spiced cream.
5. Cool pie, slice, and top with spiced cream before serving.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Pie Crust

1. In a bowl, mix flour, sugar, and salt.
2. Cut in cold butter using a pastry cutter or fingers until crumbly.
3. Add ice water, 1 tablespoon at a time, until dough just comes together.
4. Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.
5. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim edges and crimp if desired.
6. Chill again while preparing the filling.

Step 2: Prepare the Pumpkin Filling

1. In a large bowl, whisk together pumpkin purée, brown sugar, and eggs until smooth.
2. Add cream, evaporated milk, vanilla, and all spices.
3. Mix until fully combined and silky in texture.

Step 3: Assemble and Bake

1. Preheat oven to 180°C (350°F).
2. Pour the pumpkin filling into the prepared crust.
3. Bake for 45–55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
4. Allow the pie to cool completely for at least 2 hours before serving (this helps it set properly).

Step 4: Make the Spiced Cream

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

Step 5: Serve

Slice the cooled pumpkin pie and top each serving with a generous dollop of spiced whipped cream.

How to Serve

Serve the Pumpkin Pie with Spiced Cream chilled or at room temperature.

Serving Ideas:

• Dust with a little extra cinnamon before serving for a cozy touch.
• Pair with a cup of hot coffee, chai latte, or mulled wine.
• Add a drizzle of caramel sauce or sprinkle of crushed pecans for added decadence.

This pie also makes a stunning holiday dessert centerpiece — beautiful, fragrant, and absolutely delicious.

Additional Recipe Tips

• Don’t overbake: The filling should be slightly wobbly in the center when removed; it sets as it cools.
• Use room temperature ingredients: This helps create a smooth, even filling.
• Chill before slicing: It ensures clean cuts and perfect texture.
• For a crispier crust: Blind-bake the crust for 10 minutes before adding the filling.
• Homemade purée: Roast and blend fresh pumpkin for a more natural, less sweet flavor.

Variations

1. Maple Pumpkin Pie: Replace part of the sugar with pure maple syrup for a deep, caramel-like flavor.
2. Chocolate Pumpkin Pie: Add 2 tbsp cocoa powder and a drizzle of chocolate ganache on top.
3. Nutty Twist: Sprinkle chopped pecans or walnuts over the filling before baking.
4. Ginger Crust: Use crushed ginger snap cookies as a crust for extra spice.
5. Mini Pumpkin Pies: Make individual pies using a muffin tin for party-sized portions.

Freezing and Storage

Refrigeration:

• Store leftover pie covered in plastic wrap or foil in the fridge for up to 4 days.
• Keep the spiced cream in a separate airtight container for up to 2 days.

Freezing:

• You can freeze the baked pie (without the whipped cream) for up to 2 months.
• Wrap tightly in plastic wrap and aluminum foil.
• Thaw overnight in the refrigerator before serving.
• Add fresh spiced cream just before serving.

Special Equipment Needed

• 9-inch pie dish
• Mixing bowls
• Whisk or hand mixer
• Rolling pin (if making crust from scratch)
• Electric mixer (for whipped cream)
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1: Can I use canned pumpkin pie filling instead of pumpkin purée?
No, use plain pumpkin purée, not pre-spiced pie filling, so you can control the flavor and sweetness.

Q2: Why is my pie cracked on top?
That means it was overbaked. Remove the pie when the center still slightly jiggles — it will firm up as it cools.

Q3: Can I make this pie a day ahead?
Yes! In fact, it tastes even better the next day as the flavors meld together.

Q4: Can I use coconut milk instead of cream?
Yes, for a dairy-free version, substitute with full-fat coconut milk — it adds a lovely tropical note.

Q5: How do I get my crust extra flaky?
Use very cold butter and don’t overwork the dough. Small butter pieces create steam pockets that make it flaky.

Conclusion

Pumpkin Pie with Spiced Cream is the definition of autumn perfection — rich, aromatic, and comforting in every way. The creamy pumpkin filling, buttery crust, and spiced whipped cream combine to create a dessert that’s both timeless and irresistible.

Perfect for Thanksgiving tables, cozy weekends, or any time you crave a little warmth, this pie brings joy with every slice. Once you taste it, it’s bound to become a holiday tradition in your home.