Introduction for Pumpkin pie with whipped cream
Did you know that Americans consume over 50 million pumpkin pies during the Thanksgiving holiday alone? What makes a truly exceptional pumpkin pie with whipped cream that stands apart from the millions served each year? The secret lies not in complicated techniques, but in understanding the perfect balance of spices and the right consistency of your whipped cream topping. This classic pumpkin pie with whipped cream recipe delivers warmth, nostalgia, and that perfect balance of sweetness and spice that makes it an irresistible holiday tradition. Whether you’re a seasoned baker or trying your hand at pumpkin pie for the first time, this foolproof recipe will guide you to dessert perfection.
Ingredients List for Pumpkin pie with whipped cream
For the Pie Crust:
- 1¼ cups all-purpose flour (substitute whole wheat pastry flour for a nuttier flavor)
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold unsalted butter, cubed (or vegetable shortening for a dairy-free option)
- 3-4 tablespoons ice water
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling) or 2 cups fresh roasted pumpkin
- ¾ cup packed brown sugar (light or dark works beautifully)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cardamom (optional but adds wonderful depth)
- 1¼ cups evaporated milk (or substitute full-fat coconut milk for dairy-free version)
For the Maple Whipped Cream:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons pure maple syrup (Grade B offers a more robust flavor)
- ½ teaspoon vanilla extract
- Pinch of cinnamon (optional)
Timing for Pumpkin pie with whipped cream
- Preparation Time: 30 minutes (includes making and chilling the crust)
- Baking Time: 55-60 minutes
- Cooling Time: 3 hours minimum
- Total Time: 4 hours 30 minutes (25% less active time than traditional recipes that require pre-cooking the filling)
Step-by-Step Instructions for Pumpkin pie with whipped cream
Step 1: Prepare the Pie Crust
In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The secret to a flaky crust is leaving some larger butter pieces intact—these create steam pockets during baking that result in those delicious layers!
Drizzle in ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together. You’ll know it’s ready when a small amount holds together when squeezed in your palm.
Step 2: Rest and Roll the Dough
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This resting period allows the gluten to relax and the butter to firm up, resulting in a more tender crust.
Once chilled, roll the dough on a lightly floured surface into a 12-inch circle about ⅛-inch thick. Transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim excess dough, leaving a 1-inch overhang, then fold under and crimp decoratively. Return to refrigerator while preparing the filling.
Step 3: Create the Perfect Pumpkin Filling
Preheat your oven to 375°F (190°C). In a large bowl, whisk together the pumpkin puree and brown sugar until well combined. Add the eggs one at a time, whisking after each addition until fully incorporated. Mix in the vanilla extract.
In a separate small bowl, combine all the spices with the salt, then add to the pumpkin mixture. This method ensures even distribution of the spices throughout your filling. Finally, gradually whisk in the evaporated milk until smooth and silky.
Step 4: Bake to Perfection
Pour the filling into your chilled pie crust. To prevent over-browning, cover the edges with aluminum foil or a pie shield. Bake on the center rack for 25 minutes, then reduce temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes.
Your pie is done when the center is almost set but still slightly wobbly (like gelatin)—it will continue to set as it cools. The internal temperature should reach 175°F (79°C) for food safety and perfect texture.
Step 5: Cool Completely
Allow your pumpkin pie to cool completely on a wire rack for at least 3 hours or overnight. This cooling period is crucial for the filling to set properly and develop its full flavor profile. Rushing this step can result in a runny filling and muted flavors.
Step 6: Prepare the Maple Whipped Cream
Just before serving, place a metal mixing bowl and beaters in the freezer for 10 minutes. Using chilled equipment helps achieve maximum volume in your whipped cream.
Pour the cold heavy cream into the chilled bowl and beat on medium speed until soft peaks begin to form. Gradually add the maple syrup and vanilla extract, continuing to beat until medium-firm peaks form. Be careful not to overbeat—cream can quickly turn grainy and butter-like.
Step 7: Serve and Garnish
Slice your perfectly set pumpkin pie and top each piece with a generous dollop of maple whipped cream. For an elegant finishing touch, sprinkle with a dusting of ground cinnamon or add a small decorative pie crust cutout.
Nutritional Information for Pumpkin pie with whipped cream
Per Serving (1/8 of pie with whipped cream):
- Calories: 385
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 105mg
- Sodium: 230mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 6g
- Vitamin A: 120% DV
- Calcium: 15% DV
- Iron: 8% DV
Healthier Alternatives for Pumpkin pie with whipped cream
Transform this traditional dessert into a more nutritious option without sacrificing flavor:
- Substitute half the all-purpose flour with whole wheat pastry flour for added fiber and nutrients
- Replace up to half the brown sugar with coconut sugar, which has a lower glycemic index
- Use Greek yogurt whipped cream by combining 1/2 cup heavy cream with 1/2 cup Greek yogurt for 40% less fat
- Enhance the natural sweetness with an extra 1/2 teaspoon of cinnamon, allowing you to reduce sugar by up to 25%
- For a dairy-free version, use coconut oil in the crust and full-fat coconut milk in the filling, with coconut whipped cream on top
Serving Suggestions for Pumpkin pie with whipped cream
Elevate your pumpkin pie experience with these creative serving ideas:
- Create a dessert board featuring slices of pumpkin pie alongside apple crisp bites, candied pecans, and small dishes of maple whipped cream for a DIY dessert experience
- Pair with a small scoop of cinnamon ice cream for a temperature contrast that highlights the warm spices
- Serve with a drizzle of salted caramel sauce for an indulgent twist
- For brunch settings, offer small slices with spiced coffee or chai tea
- Create a deconstructed parfait by layering crumbled pie crust, pumpkin filling, and whipped cream in individual glasses
Common Mistakes to Avoid for Pumpkin pie with whipped cream
Save yourself disappointment by avoiding these typical pitfalls:
- Overworking the pie dough: Handle minimally to avoid developing gluten, which makes for a tough crust
- Skipping the pre-chill: According to baking science, chilling the crust before filling reduces shrinkage by up to 30%
- Using room-temperature cream: Whipping cream that isn’t properly chilled takes 3x longer and yields 20% less volume
- Overbaking: The pie should still have a slight wobble in the center when removed from the oven—it will continue cooking from residual heat
- Adding whipped cream too early: Top just before serving or within 2 hours to prevent weeping and deflating
Storing Tips for Pumpkin pie with whipped cream
Maximize freshness and plan ahead with these storage strategies:
- Baked pumpkin pie (without whipped cream) can be stored in the refrigerator for up to 4 days
- For best results, cover loosely with foil rather than plastic wrap, which can create condensation and soggy crust
- Prepare maple whipped cream up to 4 hours ahead and store in a sealed container in the refrigerator, re-whipping lightly before serving if needed
- Freeze whole or sliced pie (without whipped cream) for up to 1 month by wrapping tightly in plastic wrap followed by foil
- To serve from frozen, thaw overnight in the refrigerator for the best texture restoration
Conclusion for Pumpkin pie with whipped cream
This classic pumpkin pie with maple whipped cream embodies everything we love about holiday baking—warmth, tradition, and irresistible flavor. By following the careful techniques outlined in this recipe, you’ll achieve the perfect balance of silky filling, flaky crust, and cloud-like whipped cream that will have everyone asking for seconds. The combination of traditional spices with the unexpected touch of maple in the whipped cream creates a dessert that honors tradition while offering something uniquely memorable. What special occasion will you be making this pumpkin pie for? We’d love to see your creations—share photos and tag us in your holiday dessert spread!
FAQs for Pumpkin pie with whipped cream
Can I make this pumpkin pie ahead of time?
Absolutely! In fact, making your pumpkin pie 1-2 days ahead of serving improves the flavor as the spices have time to meld. Store the baked pie in the refrigerator, but wait to add the whipped cream until shortly before serving.
Why did my pie crack in the middle?
Cracks typically indicate overbaking. Next time, remove the pie when the center still has a slight wobble (160-165°F internal temperature). The residual heat will complete the cooking process as it cools.
Can I use fresh pumpkin instead of canned?
Yes! Use 2 cups of homemade pumpkin puree from a sugar pumpkin or pie pumpkin. Just be sure to drain excess moisture through a cheesecloth for a few hours to prevent a watery filling.
My whipped cream won’t hold its shape. What went wrong?
Three likely culprits: your cream wasn’t cold enough, your bowl and beaters weren’t chilled, or you added the sweetener too early. For stability, try adding 1/2 teaspoon of cornstarch to the cream while whipping.
Is there a make-ahead option for the whipped cream?
Yes! Stabilized whipped cream can be made up to 24 hours ahead. Add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of hot water (cooled slightly) to your cream while whipping to maintain its structure.
Pumpkin Pie with Maple Whipped Cream
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Mixing Bowls
- Wire Rack
- Electric Mixer
Ingredients
Pie Crust
- 1¼ cups all-purpose flour substitute whole wheat pastry flour for a nuttier flavor
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold and cubed (or vegetable shortening for dairy-free)
- 3-4 tbsp ice water
Pumpkin Filling
- 15 oz pumpkin puree not pumpkin pie filling, or 2 cups fresh roasted pumpkin
- ¾ cup brown sugar light or dark
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground cardamom optional
- 1¼ cups evaporated milk or full-fat coconut milk for dairy-free
Maple Whipped Cream
- 1 cup heavy whipping cream chilled
- 2 tbsp pure maple syrup Grade B offers more robust flavor
- ½ tsp vanilla extract
- 1 pinch cinnamon optional
Instructions
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle in ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll the dough on a lightly floured surface into a 12-inch circle about ⅛-inch thick. Transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim excess dough, leaving a 1-inch overhang, then fold under and crimp decoratively. Return to refrigerator while preparing the filling.
- Preheat your oven to 375°F (190°C). In a large bowl, whisk together the pumpkin puree and brown sugar until well combined. Add the eggs one at a time, whisking after each addition until fully incorporated. Mix in the vanilla extract.
- In a separate small bowl, combine all the spices with the salt, then add to the pumpkin mixture. Gradually whisk in the evaporated milk until smooth and silky.
- Pour the filling into your chilled pie crust. Cover the edges with aluminum foil or a pie shield. Bake on the center rack for 25 minutes, then reduce temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, until the center is almost set but still slightly wobbly.
- Allow your pumpkin pie to cool completely on a wire rack for at least 3 hours or overnight.
- Just before serving, place a metal mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl and beat on medium speed until soft peaks begin to form.
- Gradually add the maple syrup and vanilla extract, continuing to beat until medium-firm peaks form. Be careful not to overbeat.
- Slice your perfectly set pumpkin pie and top each piece with a generous dollop of maple whipped cream. For an elegant finishing touch, sprinkle with a dusting of ground cinnamon if desired.
